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Delicious Pumpkin Seed Oil Recipes
Mint Pesto

Ingredients

7-8 cups washed mint leaves (no stems)
1/2 - 3/4 cup raw Pumpkin Seeds
1/2 - 3/4 cup raw almonds
1/2 cup Pumpkin Seed Oil
2-4 T agave syrup
3-6 peeled & coarsely chopped or smashed garlic cloves
2 serrano chiles, seeded & coarsely chopped
sea salt, to taste
olive oil, as needed

Instructions

Wash and strip enough good mint leaves to fill your 7 cups Cuisinart chop 1/2 cups raw pumpkin seeds and 1/2 - 3/4 cups raw almonds.
Add a few handfuls of leaves to the food processor & process til it starts to blend up a bit.
Add some pumpkin seed oil, alternating with olive oil for taste.
Coarsely chopp 2 serrano chiles and add to food processor with more mint leaves.
Coarsely chop 3-6 cloves garlic, add to food processor with more mint leaves.
Add juice from 2 limes and more mint leaves.
Add sea salt and 2 tb agave syrup and rest of mint leaves.
Process the heck out of this til it‘s smooth - add water or veg broth to thin it out if necessary.
Be sure to tap your storage containers to get out air bubbles, then cover the pesto with a layer of olive oil to help keep it fresh.
This pesto is great on pasta, mixed into potatoes and everything. Plenty of mint, so plenty of opportunities to experiment!

Author: Jenn

Source: www.livegreenwearblack.com/2009/06/mint-pesto.html

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