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.
