In the Kitchen with Bethany: Plant-Based Pesto Recipe

This vegan basil pesto has become a signature dip in our household!
This recipe makes a yummy dip for veggies or crackers (we prefer seed crackers). We also smear it on wraps and mix it into salads. One of the main things that differentiates this pesto from others is that we don’t use cheese!

Here's the basic recipe:

Like we do, you can modify based on what nuts and seeds you have available.

2 cups Nuts (Macadamia, Cashew, Pine or Walnuts)
1/2 cup raw Pumpkin Seeds
1 bunch of Basil
2 Garlic cloves, peeled
Sea salt and freshly ground black pepper to taste
Chili flakes (if you like a dash of spice)
2 tsp honey ( optional )
1/2 to 1 cup Extra Virgin Olive Oil

Full Recipe and Instructions at: https://bethanyhamilton.com/recipe-be...

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