Pumpkin Seed Pesto with Roasted Red Pepper and Kalamata Olives
Yield 1½ Cups
Enjoy this delightful autumn dish made with our delicious Miso Master Organic Mellow White Miso and our hearty Organic Planet Traditional Whole Wheat Lomein Noodles.
- 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.