Photo by Beal-Thomas Photography

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1½ cups

  • 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

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


  • by Chef Ken Immer of Charleston, SC

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