The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Sprouted Basil Pesto

Ingredients

2 tablespoons pumpkin seeds, soaked in water for at least 30 minutes

½ clove garlic, chopped

½ teaspoon Umeboshi plum paste

2 teaspoons raw apple cider vinegar

1 cup basil leaves, tightly packed

⅓ cup extra virgin olive oil

Freshly ground black pepper

Directions

Using a blender or small food processor, puree all ingredients except the oil. Add the oil to your desired consistency.

 

Print Recipe