There are so many different ways to do pesto. This vegan keto pumpkin seed green onion pesto is a convenient option if you don’t happen to have a ton of basil kicking around. Instead of cheese, I use nutritional yeast to get the cheesy flavour.
Vegan Keto Pumpkin Seed Green Oniom Pesto Recioe
- 1 clove garlic, chopped
- 1 cup green onions, sliced
- 1 tablespoon fresh tarragon leaves
- ¼ teaspoon [flaky sea salt (like Maldon or Fleur de sel)
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon Lakanto Golden Sweetener
- ⅓ cup extra virgin olive oil
- ¼ cup roasted pumpkin seeds
- ¼ cup nutritional yeast
In a food processor or blender, combine garlic, green onions, tarragon, sweetener, salt, and pepper. Pulse until garlic, green onions, and tarragon just come together but are not paste-like.
With the motor running, slowly pour in olive oil, scraping sides of bowl as necessary. Check the texture and flavor, adding up to ¼ cup more olive oil as necessary. Add pumpkin seeds and pulse to combine (the seeds should still be slightly chunky). Transfer pesto to a bowl and stir in nutritional yeast. Season with salt to taste.
Did you make this vegan keto pumpkin seed green onion pesto recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!