Vegan Pumpkin Seed Pesto

Use your leftover Halloween pumpkin seeds to make an elegant vegan pesto. Serve your pumpkin seed pesto on crackers or toss with pasta for a vegan pumpkin seed pesto pasta.

See also: More healthy pumpkin recipes to try

Ingredients:

• 1 cup pumpkin seeds
• 1/2 cup olive oil
• 4 cloves garlic
• 2 tbsp miso
• 2 tbsp nutritional yeast
• 1/4 cup lemon juice
• one large bunch fresh basil leaves
• 3 sprigs fresh cilantro (optional)

Preparation:

Process all ingredients in a food processor until desired consistency is reached.

If you like a "saucier" pesto, you can add a bit more liquid. I like my pesto a bit thick, so I usually add a bit less olive oil.

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Garbanzo Bean Pesto Dip

A variation on the usual vegetarian bean dip recipes, this garbanzo (chickpea) bean dip is made with vegetarian pesto sauce for a gourmet twist. A flavorful pesto dip recipe to use for a vegetarian appetizer or even as a sandwich spread for a vegetarian sandwich. Recipe courtesy of Bush'sR Beans.

Ingredients:

• 1 16 ounce can garbanzo beans, rinsed and drained
• 1 cup sour cream
• 2/3 cup prepared basil pesto sauce
• 1/2 cup chopped red bell peppers OR drained sun-dried tomatoes
• 2 tbsp lemon juice
• 1/8 tsp ground black pepper
• crackers and sliced vegetables, to serve

Preparation:

Coarsely mash garbanzo beans with fork or pastry blender. Stir in sour cream, pesto, red pepper, lemon juice and black pepper. Cover and refrigerate for 1 to 2 hours. Serve with assorted crackers and cut up fresh vegetables.

See also: More vegetarian bean dip recipes

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