Pumpkin Seed Pesto

This recipe is a fun and different way to make pesto. We use pumpkin seeds and parsley but almost any herb can be used to make a version of traditional pesto. Fresh zucchini from your summer garden can be used to make “noodles”. Then garnish with fresh herbs and veggies of your choice. Enjoy!!

Ingredients:

1 1/2 cups pumpkin seeds, soaked for 2 hours
1/2 cup Botija Olive Oil
2 cups fresh parsley
1/2 clove garlic
juice of one lemon
1/2 tsp. of Kalahari or Himalayan Salt

Place all ingredients into a food processor, and pulse until as smooth or as chunky as you like. Adjust flavors by adding more salt or lemon, etc. You can use this pesto with raw crackers, crudites or use a spiralizer or mandoline to make noodles out of zucchini and chopped fresh tomato for an entree.  

Print PDF