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

 

  1. 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.
  2. Add all the ingredients to a blender and blend. Add more salt if desired. You could also add parmesan for an even richer pesto.

 

Print Friendly, PDF & Email