Seed and carrot pesto


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Serves: 10 (45g)

Category: Dips


  • ½ cup sunflower seeds
  • ½ cup pepitas (pumpkin seeds)
  • ¼ cup sesame seeds
  • 1 cup carrot, peeled, finely grated
  • 1 cup coriander leaves, firmly packed
  • 1 cup Italian parsley leaves, firmly packed
  • 1 large lemon, zested and juiced 1 garlic clove, chopped
  • 1 teaspoon ground cumin
  • ¼ cup extra virgin olive oil


  1. In a food processor, combine seeds, carrot, coriander, parsley, lemon zest and juice, garlic and cumin. Process to a rough paste
  2. Add oil and ? cup of water, process until smooth.
  3. Transfer to a sterilised jar, refrigerate until ready to use.

How to use Pesto:

Stir through pasta top a jacket potato add a spread to any burger toss through salad leaves.

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