Raw Pumpkin Seed Pesto

In spirit of all things the color green for St. Patty’s day and the month of March - here is my recipe for raw pumpkin seed pesto. Very easy to make, and a perfect way to top off the weekend - healthy and delicious! 

Raw Pumpkin Seed Pesto - Modified from The Edible Perspective

Use this flavorful, lightened-up pesto on pasta, sandwiches, wraps, tofu, veggies, crackers, and more. Tonight, I enjoyed my pesto over spinach linguini noodles. It’s very fresh and creamy! 

Yield: 3/4 cup pesto

Ingredients:

2 garlic cloves, chopped or minced

1/4 cup organic unfiltered cold-pressed extra virgin olive oil

1 lemon

1/2 cup packed organic fresh basil, stems removed

1 cup organic spinach or kale

1/2 tsp spirulina

1/4 cup raw pumpkin seeds

1 tbsp nutritional yeast (optional, adds cheesy taste, rich in B vitamins and protein)

1/2 tsp sea salt, or to taste

1/2 tsp cracked peppercorns, or to taste

Directions:

1. Add to food processor or blender: Spinach, fresh basil, pumpkin seeds, nutritional yeast, olive oil, juiced lemon, spirulina, garlic, salt and pepper. 

2. Blend/Process until smooth, stopping to scrape down the bowl as needed.

3. You can add a bit more oil to achieve your desired consistency. Scoop into a jar or air-tight container. Will keep in the fridge for 1 week or so.