Pumpkin Seed Pesto with Roasted Red Pepper and Kalamata Olives

Pumpkin Seed Pesto with Roasted Red Pepper and Kalamata Olives

Yield Cups

Ingredients

  • ½ cup pumpkin seeds
  • 3-5 cloves garlic, peeled
  • 1 cup tightly packed fresh basil
  • 4 - 5 Tbsp Miso Master Organic Mellow White Miso
  • 2 tsp thyme
  • 2 tsp fennel seed, ground
  • ½ cup extra virgin olive oil
  • ½ cup roasted red peppers
  • ¼ cup Kalamata olives
  • 1 pkg Organic Planet Traditional Whole Wheat Lomein

Instructions

  1. Lightly toast pumpkin seeds in a dry pan. In a food processor, chop toasted pumpkin seeds and garlic. Add basil, miso, thyme, and fennel, and blend. Slowly add olive oil until paste consistency is formed. Then add roasted red pepper and Kalamata olives, and blend briefly. Serve over lomein noodles.

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