Fresh Herb Pesto
Yield: about 2 cups (32 servings)
Instead of using Parmesan cheese, this vegan pesto gets its deep umami flavor from miso. Use it as a dip for crackers or fresh, crisp vegetables.
Place all ingredients in a food processor and pulse until combined.
Raw pumpkin seeds are available in the bulk section.
Each 1 tablespoon serving: 70 cal, 6g fat (1g sat), 0mg chol, 70mg sodium, 2g carb, 1g fiber, 0g sugars, 2g protein
Recipe by, PCC Cooks instructor