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VEGAN PUMPKIN SEED PESTO

Vegan Cook's Bible
by Pat Crocker
This is a great spread to use on toast in the morning. Pumpkin seeds are rich in healthy amino acids.
Makes 1 cup

Ingredients

• 1 cup hulled pumpkin seeds
• 1/2 cup sesame seeds
• 1/4 cup whole almonds (unblanched)
• 3 tbsp brown rice syrup
• 1 tbsp ground flaxseeds
• 3 tbsp hemp oil or walnut oil (approx.)

Directions

1. In a blender or food processor, combine pumpkin seeds, sesame seeds, almonds, rice syrup and flaxseeds. Process for 30 seconds or until blended. With the motor running, add oil through the opening in the lid just until a smooth spread is achieved.

2. Transfer mixture to a clean container with lid. Store pesto tightly covered in the refrigerator for up to 5 days.

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