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Pumpkin Seed Basil Pesto with Organic Tea Seed Oil

(recipe, Quinn Losselyong)

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  1. 2 cups fresh basil (packed in)
  2. ½ cup of italian flat leaf parsley (packed in)
  3. ½ cup of toasted pumpkin seeds
  4. 1 garlic clove
  5. ½ cup organic tea seed oil (approximately)
  6. ½ cup grated parmesan (optional)
  7. Salt and Pepper to taste


  1. Toast pumpkin seeds over medium/low heat until you hear them make a popping sound, let cool.
  2. Place pumpkin seeds and garlic in food processor and pulse until it is all evenly chopped up into tiny pieces.
  3. Add basil, parsley and ½ of the tea seed oil, pulse on and off
  4. Continue pulsing while adding remainder of tea seed oil through top food slot on the processor
  5. Amount of tea seed oil used depends on how you like your pesto. I like mine to be nice and smooth, so I tend to add more tea seed oil.
  6. Salt and pepper to taste and feel free to add parmesan if you fancy it
  7. * Remember to scrape down the sides of the processor so it all evenly chops up.
  8. * After I place the pesto in a glass canning jar I cover the top of the pesto with tea seed oil to help prevent it from turning brown. After each use I add a bit more oil to make sure its covered.