Recipe by @steamyvegankitchen

I love being able to get creative in the kitchen with my mystery boxes of rescued produce from Peko! This week's box was full of deliciousness and this pesto was THE BOMB! SAVE THIS RECIPE FOR LATER!

Ingredients:

• 2 large poblano peppers
• fresh basil 
• spinach
• pumpkin and sunflower seeds
• 4-5 cloves of garlic
• juice of half a lemon
• oil of your choice
• vegan cream cheese
• nutritional yeast
• salt

Instructions:

1. Roast two large poblano peppers (RESCUED!)
2. Grab yourself a boatload of fresh basil and pop it into your food processor (grown on my iHarvest @indoorgardenworks
3. Liberally sprinkle pumpkin and sunflower seeds
4. Add 4-5 cloves of garlic and the juice of half a lemon (🍋 RESCUED!)
5. Drizzle a couple tablespoons of your favourite oil plus some nutritional yeast and a large pinch of salt
6. Process until somewhat smooth
7. Remove the skins and seeds of your cool poblano‘s and add them into the bowl. Keep the seeds if you’d like it spicy! 🔥
8. Add a little vegan cream cheese and blend it up
9. You now have the creamiest most flavourful pesto you’ll ever try! 🤤