A new twist on an old fav: Pumpkin Seed Pesto


CLICK HERE or the video above to watch Christine making her Pumpkin Seed Pesto

Pesto is one of the easiest things to make, and it can dress up not only pasta but roasted root vegetables or a wrap.  Try it on top of creamy squash soup as well.  This recipe uses zinc-rich pumpkin seeds instead of the traditional pine nuts.

Pumpkin Seed Pesto

3/4 cup fresh basil leaves, chopped
1 large clove garlic, chopped
1/3 cup toasted pumpkin seeds
Non-dairy parmesan to taste
1/3 cup olive oil
Sea salt to taste
Optional: nutritional yeast, black pepper

Place everything in a food processor and blend until desired consistency.  I like to leave it slightly chunky rather than totally smooth. Enjoy!


Christine Waltermyer

Christine Waltermyer

Christine Waltermyer


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