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Posted 02-07-2016

I make a big batch of this pesto at home and slather it on everything from breads, pasta's, salads, avocado's, you name it! I promise you once you have tried this you wont look back on the old "clog your arteries up" pesto that you so used to LOVE!
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1 1/2 cup of (200) grams of pumpkin seeds (you can toast for extra depth of flavour - I prefer mine raw)
1 -2 bunches of basil (the bigger the better)
1 large garlic clove
 1 1/2 cup (200 grams) of good olive oil (for runnier pesto add more)
2 tsp. of pink salt
1/2 tsp. of black pepper


Separate the basil from the stems, peel your garlic and add all your ingredients into a blender.
Mix everything until it’s either chunky, or if you prefer smooth.
Store in a glass jar and use for everything! 
PS: This will keep in the fridge for at least a couple of weeks.
Lots of Love xx

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