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
2 garlic cloves, chopped or minced
1/4 cup organic unfiltered cold-pressed extra virgin olive oil
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
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.