If you raise basil on a regular basis, you will encounter those times when you get busy and kind of ignore the basil for a few days, and while you are busy doing other stuff, the basil goes nuts and produces an abundance of flower stalks and leaves. This happened to me the other day and in my rush to prune it all back, I ended up with a giant pile of basil. So, since autumn is just around the corner, I decided to do a variation of pesto using raw pepitas (pumpkinseeds). There is something about the pumpkinseeds’ earthiness and association with the impending fall season that just made it all seem right.
I am still getting some glorious heirloom tomatoes, although that season is nearly over, so I put together this sort of “summer-fall” transitional salad that is vegan, yet packed with high quality, raw protein and healthy fats. This vegan pesto is very versatile and I have been using it in a variety of ways beyond this salad. This recipe is definitely a keeper and a healthier alternative to traditional pesto.
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Heirloom Tomato and Pumpkinseed Pesto Salad
2 heirloom tomatoes
2 cups fresh basil leaves
1/4
cup avocado oil + extra for drizzle
6 tbsp. raw pepitas (hulled
pumpkinseeds) + extra for sprinkling
3 cloves garlic
1
tsp. fresh lemon juice
1/4 cup nutritional yeast
(or a little more to enhance flavor and boost vitamin B12)
3 tbsp.
hemp hearts (optional for more fat-cheese flavor, fatty acids, and
protein)
Sea salt & pepper to taste
First make your pesto by placing all the ingredients except for the tomato into a Cuisinart or other food processor. Pulse the mixture until it starts to blend together, then process until it is well blended and somewhat smooth. You want to avoid any large discernible chunks of pipitas, and for it to be blended together into a light paste. Taste for salt and pepper and blend for another 5-10 seconds.
Slice your tomato into desired thickness, and arrange on a plate. Spoon a dollop of pesto on top of each tomato. Sprinkle some more pumpkinseeds and a drizzle of avocado or olive oil on top. Garnish with a sprig of basil flower and serve. You will probably have extra pesto left over which you can freeze for later or use in a variety of ways.
Heirloom Tomato and Pumpkinseed Pesto Salad
Ingredients
- 2 heirloom tomatoes
- 2 cups fresh basil leaves
- 1/4 cup avocado oil + extra for drizzle
- 6 tbsp. raw pepitas (hulled pumpkinseeds) + extra for sprinkling
- 3 cloves garlic
- 1 tsp. fresh lemon juice
- 1/4 cup nutritional yeast or a little more to enhance flavor and boost vitamin B12
- 3 tbsp. hemp hearts (optional for more fat-cheese flavor optional for more fat-cheese flavor, fatty acids, and protein
- Sea salt & pepper to taste
Instructions
- First make your pesto by placing all the ingredients except for the tomato into a Cuisinart or other food processor. Pulse the mixture until it starts to blend together, then process until it is well blended and somewhat smooth. You want to avoid any large discernible chunks of pipitas, and for it to be blended together into a light paste.
- Taste for salt and pepper and blend for another 5-10 seconds.
- Slice your tomato into desired thickness, and arrange on a plate.
- Spoon a dollop of pesto on top of each tomato. Sprinkle some more pumpkinseeds and a drizzle of avocado or olive oil on top.
- Garnish with a sprig of basil flower and serve. You will probably have extra pesto left over which you can freeze for later or use in a variety of ways.
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