Pumpkin Seed Pesto

Pumpkin Seed Pesto is a vibrant and nutty twist on traditional pesto, offering a rich flavor profile that pairs perfectly with veggies or meat. This Paleo-friendly dish is not only delicious but also packed with nutrients, making it a perfect American lunch option.

Ingredients

• Pumpkin seeds - 100 grams
• Fresh basil leaves - 1 cup (packed)
• Garlic cloves - 2, minced
• Lemon juice - 2 tablespoons
• Olive oil - 4 tablespoons
• Nutritional yeast - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. In a dry skillet over medium heat, toast the pumpkin seeds for about 3-4 minutes until they are golden and fragrant, stirring frequently to avoid burning.
2. Remove the toasted pumpkin seeds from the skillet and let them cool for a few minutes.
3. In a food processor, combine the toasted pumpkin seeds, fresh basil leaves, minced garlic, lemon juice, nutritional yeast, salt, and black pepper.
4. While the food processor is running, slowly drizzle in the olive oil until the mixture reaches your desired consistency.
5. Taste and adjust seasoning if necessary, adding more salt or lemon juice if desired.
6. Transfer the pumpkin seed pesto to an airtight container and refrigerate until ready to serve.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 26 g
• Water: 0.02 L

Health Benefits

• Rich in magnesium and zinc from pumpkin seeds, supporting immune health.
• High in healthy fats and antioxidants, promoting heart health.

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