VEGAN PUMPKIN SEED PESTO

Hello folks! André here. Today we're sharing one more use for our vegan parmesan "cheese". We've sprinkled it on our Mushroom & Walnut Spicy "Bolognese" and now it is time to tell you how we use it in our version of a classic sauce we've all at least heard of.

Pesto is one of those unmistakable flavours we just cannot live without and this vegan version does not fall short of the real deal. We make it every once in a while and even keep a few frozen pesto cubes in the freezer in case we need a quick burst of flavour in any pasta dish. We've replaced the usual grated parmesan cheese for a generous scoop of vegan parmesan "cheese", so don't worry, it still has that slight cheesy taste to it. Pesto is typically made with pine nuts but since they seem to be more expensive than gold in our part of the world, we tried using the humble pumpkin seeds instead and it turned out pretty awesome! Personally, we love adding a squeeze of lemon — the acidity helps cut through the richness of the olive oil and pumpkin seed mix.

And the best part is, you can grab this formula and include any sort of fresh aromatic herb or leafy green. You may even combine a few to create new, more complex flavours. We are all familiar with the deliciousness of basil pesto, but have you ever tried mint pesto? Coriander and mint pesto? Parsley and arugula pesto? They're all worth the try!