Monthly Archives: July 2012

Garden Fresh Pesto (Vegan)


Parsley, basil and cilantro.





Add a sprig of sage to food processor.

Add your fresh cut parsley.

Add fresh cilantro.

Add in fresh basil.

Add fresh spinach.

1/4 cup pumpkin seeds (half of mine were raw and half were roasted).

1/4 cup pine nuts.

Add in 1 tsp crushed red pepper, 1 tbsp minced garlic, 1 tsp sea salt and fresh black pepper to taste. Also add in about 1/4 cup olive oil.

Fresh pesto shot #1.

Fresh pesto shot #2.

Fresh pesto shot #3…can’t wait for supper time ūüôā

Garden Fresh Pesto (Vegan)

1 sprig of fresh sage

10 or so sprigs of fresh parsley

20 or so sprigs of fresh cilantro

6-10 nice sized sprigs of fresh basil

2-3 cups fresh spinach

1/4 cup pumpkin seeds

1/4 cup pine nuts

1 tbsp minced garlic

1 tsp crushed red pepper

1 tsp sea salt

fresh ground black pepper to taste

about 1/4 cup olive oil

Add fresh herbs, spinach, seeds, nuts and seasonings into food processor. ¬†Start food processor and slowly add in olive oil. ¬†Note: ¬†You may not need the entire 1/4 cup of olive oil, all depends on the consistency of pesto you prefer. ¬†Once fully “pesto-ized” taste to make sure you have a good balance of flavors, if needed add more seasonings or herbs to get the flavor you love. ¬†Serve with noodles, tofu or however else you enjoy fresh pesto.