Pumpkin Seed Pesto Recipe

January 31, 2012



Pesto is one of the easiest, most gourmet-tasting recipes to play with—and it's raw food! Using pumpkin seeds makes this version not only tasty, but high in essential fatty acids and protein (pumpkin seeds have about 29% more protein than most other seeds). Plus, pumpkin seeds contains most of the B vitamins, C, D, E and K, as well as calcium, potassium, and phosphorus. Use this pesto as a veggie dip, mix it onto pasta, spread it on crackers, in tortilla wraps, or keep it raw on salads, or in lettuce rolls.

Here I blended the following:
•1 bunch of basil leaves.
•About 2/3 c. of raw pumpkin seeds.
•Olive oil (just enough to blend ingredients smoothly—add a little at a time if you're unsure).
•1 clove of garlic.
•Salt to taste.
Optional additions: a spoonful of nutritional yeast, parsley, sun-dried tomatoes (on top or blended in). You can also use pine nuts, cashews, or macadamia nuts in place of pumpkin seeds.