Pumpkin Seed Pesto

Nutrient Dense

Pumpkin seeds are rich in zinc which is one of the nutrients responsible for healing, metabolism regulating and blood sugar stabilization.  I’m not a big fan of nuts but I do like seeds.  Toasted pumpkin seeds have a more subtle flavour than when they are raw – but raw pumpkin seeds would work perfectly as well.  This pesto can be used on brown rice pasta, zucchini pasta, on sandwiches, in wraps, sprinkled on soup, spread on crackers or as a dip with fresh veggies like red peppers and zucchini sticks.  This is another good one to pack in a lunch as it adds a kick of flavour and zing.

Pumpkin Seed Pesto
  1. 1 cup raw pumpkin seeds
  2. 1 cup kale or spinach
  3. 1 cup basil or cilantro or parsley
  4. 6 cloves garlic minced
  5. 1/2 cup pitted kalamata olives
  6. 1/3 cup fresh lemon juice
  7. 2 tsp fresh cracked black pepper
  8. 1 tsp chilli flakes (optional)
  1. Heat dry pan over medium heat. Add in raw pumpkin seeds and stir frequently until they start to 'pop' and get fragrant. Remove from heat.
  2. Place all ingredients in food processor (or vitamix) and pulse until everything is combined and texture is crumbly.
  3. Enjoy!
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