Fresh Herb Pesto | PCC Natural Markets

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Fresh Herb Pesto

Yield: about 2 cups (32 servings)

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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.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free


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 Birgitte Antonsen, PCC Cooks instructor

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pumpkin seeds in Fresh Herb Pesto

I would like to make the Fresh Herb Pesto. I don't know if the pumkin seeds in the recipe are raw, hulled, roasted, or fresh from my Halloween pumpkin. What should I use?

RE: pumpkin seeds in Fresh Herb Pesto


Thanks for your question.

I connected with the recipe creator and the pumpkin seeds in this recipe are raw from PCC's bulk section.

Hope this helps!

Tom Monahan
PCC Natural Markets

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