Saturday, June 22, 2013

pumpkin seed pesto + naan pizza

This is a two-part post. Part A: pumpkin seed pesto. A vegan, nut-free pesto made with basil from my own garden! 

  • two cloves garlic
  • 1/4 cup pumpkin seeds
  • 1 Tbsp flax seeds
  • 1/4 cup olive oil
  • 1 cup basil leaves (packed)
  • salt and pepper to taste
Blend all ingredients in a food processor. My food processor (yes, I finally got one, though its really only a "chopper") is a tiny one so this amount fits perfectly. I added just a little more olive oil while I was blending it. The flax seeds don't completely blend, but that doesn't bother me. If you don't like whole flax seeds, use ground flax or just leave them out!

Part B: naan pizza. 
  • two pieces whole wheat naan bread
  • pumpkin seed pesto
  • grape tomatoes
  • goat cheese
  • avocado
Spread pesto on the naan as the sauce. Sprinkle with quartered grape tomatoes and little blobs of goat cheese. Bake in the oven at 350 until you can smell the garlic cooking and the cheese is melting. Remove from oven and add avocado. Serve with a glass of red wine.

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