This tastes really good with shrimp or drizzled on eggs. Traditional pesto uses pine nuts, but pumpkin seeds give a nice change of flavor as well as a good source of zinc.
- 1/2 cup olive oil
- Juice of 1/2 a lemon
- 1/4 cup pumpkin seeds (toasted)
- 1/4 tsp salt
- 1 cup packed basil leaves
- 1 garlic clove minced
- Place the pumpkin seeds in a pan and turn the heat to low/medium. Slowly move the seeds around with a wooden spoon until they are toasted.
- Add all the ingredients to a blender and blend. Add more salt if desired. You could also add parmesan for an even richer pesto.