Super seedy pesto

Okay okay, I know this is nothing like an authentic pesto and I can already hear the angry protests from Italy from where Im sat. Seeds? in a pesto? and prunes? and mint? So maybe it isn’t technically a pesto but guess what? Its vegan, nut free and just as delicious as its Italian namesake.

The toasted seeds add a dept of flavour, bite and are cheaper than nuts. I find that toasted pumpkin seeds smell a bit like bacon cooking-anyone else get me? I like to use a 3:1 ratio of basil to mint so its not too overpowering and the prunes give it a sweetness which balances well with the salt and smokey paprika, you could also use raisins or dates. I have made many variations of this and also a tablespoon of tahini also works well, it makes it creamier and is good drizzled on top of roasted aubergines

I like to spread it on bread with melted cheese, dunk carrots into it or let down with more lemon juice and drizzled on top of a shaved raw courgette and nasturtium salad like the one in the picture (I’ve just learnt how to embed links weyhey!)

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Quick pic before service. Tonight I am cooking a vegetarian feast for 10. I went to the local market today to pick up some ingredients and the rest I picked from our allotment like these courgettes and nasturtiums 🌱 One has a nut allergy so I made a nut-free pesto with seeds instead which goes with these raw, shaved courgettes, good olive oil and lemon- and that’s it! Delicious #vegan food ✨ #privatechef #veganchef #crueltyfree #eattheseasons #chef #veganfood #veganprivatechef #plottoplate #seasonal #growyourfood #farmtoplate #madeatleiths

A post shared by Jods (@jodiecox_food) on Aug 17, 2019 at 10:08am PDT

Recipe

• 90g pumpkin seeds
• 25g sesame seeds
• 1 tsp nigella seeds
• 65g soft prunes- pitted
• 150g mix of fresh basil and mint leaves
• 2-3 fat cloves of garlic
• 150-175g good quality olive oil
• zest and juice 1 lemon
• 2 tbsp nutritional yeast
• 1/2 tsp smoked paprika
• salt and pepper

1. In a frying pan carefully toast the pumpkin seeds until they crack and pop. Then toast the sesame seeds until fragrant and golden. Set aside to cool
2. In a food processor add everything but the oil and half of the lemon juice. Blitz until chunky then with the blade running drizzle in the oil until smooth. Taste and season to your liking. 
3. Spoon into a sterilised jam jar, top with olive oil to cover and keep in the fridge. 

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