Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Four Nut Pesto’d Quinoa


This recipe includes all the flavorful goodness of pesto and the extreme nutrition of nuts and seeds, including quinoa!

Four Nut Pesto


  • 2 cups cooked quinoa
  • 1 cup packed basil leaves
  • 1 cup packed arugula
  • 1 clove garlic
  •  1/4 cup olive oil
  • 1 tablespoon water
  • 2 tablespoons pumpkin seeds
  • 1/4 cup walnuts
  • 1/4 cup blanched almonds
  • 1 tablespoon lemon juice
  • Salt to taste


  1.  Place basil, arugula, garlic, pumpkin seeds, walnuts, and almonds in a blender or food processor.  Puree the ingredients, drizzling in olive oil until the combination is smooth.
  2. Stir in the quinoa and season with salt and pepper to taste.


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