Pesto | Sam Eats Her Nutrients

Pumpkin Seed Pesto - Rich in Zinc and Nutrients

Pumpkin Seeds are rich in zinc, magnesium and plant based omega-3s. But, did you know they make a pretty amazing tasting pesto? Well they do! They almost taste cheesy, and they make a very creamy pesto dip!

This recipe is currently my new favorite dip/spread! It’s quick and easy to make!

Pumpkin Seed Pesto

Ingredients:

1 Cup Fresh Basil, lightly packed

3/4 of Olive Oil

1/2 Cup of Raw Pumpkin Seeds (the kind that are shelled, I use these)

1 Clove of Fresh Garlic (or you can use garlic infused olive oil)

1 Tablespoon of Fresh Lemon Juice

1 1/2 Teaspoons of Sea Salt

1 Teaspoon of Aged Balsamic Vinegar

Directions: Blend the ingredients in a high speed blender until smooth and creamy. Store in the refrigerator.

Perfect for serving with an appetizer tray. It also makes a delicious sauce to drizzle on chicken and seafood as well as salad!

Enjoy!

Sandra Shields, Certified Health Coach

Fresh Basil Pesto

The local basil is gorgeous right now, and making pesto with it is like sunshine in a jar! I put it on everything….meat, veggies, paleo crackers. If you are eating Low FodMap, you can make amazing pesto with garlic infused olive oil. Basil has antibacterial properties, flavonoids, is high in Vitamin K and Magnesium.

Low FodMap Dairy Free Basil Pesto

Here’s how you do it:

Ingredients:

1 Cup Fresh Basil, packed tight to measure

2 Tablespoons Raw Walnuts

2 Tablespoons Pine Nuts

6 Tablespoons Garlic Infused Olive Oil

1/2 Teaspoon Himalayan Pink Salt

1/2 Teaspoon Black Pepper

1 Teaspoon Fresh Squeezed Lemon Juice

1 Tablespoon Fresh Oregano (optional)

Low FodMap Dairy Free Basil Pesto

Place all the ingredients into a high speed blender and blend until desired consistency. Spoon liberally onto everything! It is amazing, savory, deliciousness and so good for you!