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A glass jar of bright green Garden Glow Pesto with a wooden spoon
Mecca Lee

Garden Glow Pesto

A GreenHouzeEatz signature pesto made with watercress, basil, carrot tops, green onions, garlic, pumpkin seeds, lemon and nutritional yeast.
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Course: Sauces & Spreads
Ingredients Equipment Method

Ingredients
  

  • 1 handful fresh watercress
  • 1 handful fresh basil
  • carrot tops tops of 4 small carrots, greens only, well washed
  • 3 small green onions white and green parts
  • 2 garlic cloves
  • 1 garlic scape if available
  • 1/2 cup raw pumpkin seeds
  • 1/2 lemon juiced
  • 1 tsp nutritional yeast
  • 1 tsp sea salt to taste
  • 1 tsp black pepper to taste
  • 2-4 tbsp sunflower oil start small, adjust
  • water a splash, to thin to desired texture

Equipment

  • Blender or food processor

Method
 

  1. In a blender or food processor, combine watercress, basil, carrot tops, green onions, garlic cloves, and garlic scape.
  2. Add pumpkin seeds, lemon juice, nutritional yeast, salt, and pepper.
  3. Pulse until roughly chopped.
  4. With the motor running, drizzle in sunflower oil and just enough water to create a creamy pesto consistency.
  5. Taste and adjust seasoning: more lemon for brightness, more yeast for cheesiness, more oil for silkiness.
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