Seed and carrot pesto

Ingredients:

• 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

Method:

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.