Pumpkin Seed Pesto Crackers
INGREDIENTS
- 80g pumpkin seeds
- 40g basil leaves
- 20g flat-leaf parsley
- 1 garlic clove
- 1 lemon, zest only
- 5 tbsp olive oil
- 1 tbsp nutritional yeast
- 12 rosemary seeded crackers
- Sea salt
NUTRITION
Per serving
200
Calories
6g
Protein
18g
Carbs
12g
Fats
METHOD
1
Toast the seeds
Dry-toast the pumpkin seeds in a hot pan for three minutes until they pop and smell nutty. Cool slightly.
2
Blend the pesto
Pulse the herbs, garlic, lemon zest, two-thirds of the seeds, oil, nutritional yeast and salt in a food processor to a coarse pesto.
3
Adjust the texture
Loosen with one or two tablespoons of cold water if the pesto is too thick — you want it spreadable.
4
Top the crackers
Spread a generous teaspoon on each cracker, scatter the remaining seeds and serve immediately.
VEG.ARMY TIP
A handful of frozen peas, blanched for thirty seconds, gives the pesto a sweet lift.
