Nut-Free Basil Pesto

dips & sauces pumpkin seeds
Nut-Free Basil Pesto
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds


  • 4 cups fresh basil
  • 1 cup Go Raw Sprouted Pumpkin Seeds
  • ½ cup extra virgin olive oil (EVOO)
  • 4 cloves of garlic
  • ½ tsp sea salt
  • fresh ground pepper


  1. Place the garlic, basil and Go Raw sprouted pumpkin seeds in the food processor, and chop.
  2. Slowly add in the EVOO and blend until you achieve your desired consistency.
  3. Then gradually add in salt. Add pepper to taste.
  4. Spread on veggies, add to raw vegetable pasta, make it a base on pizza dough, or the base of a raw lettuce wrap.
  5. Store in an airtight container in the refrigerator for up to 3 days.

Recipe contributor: Lisa Washington I

Products used in this recipe

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