This creamy dairy-free and nut-free pesto is made with soaked pumpkin seeds, offering a mineral-rich, low-oxalate alternative to traditional pesto. Fresh basil brings its signature aroma and anti-inflammatory properties, while extra virgin olive oil adds a smooth richness and supports heart and brain health. Spoon it over baked wild salmon, grilled chicken, or roasted summer vegetables. You can also toss it with zucchini noodles, use it as a dip for fresh veggies, or swirl it into soups for a burst of flavor.
Preparation Note
Place the pumpkin seeds into a bowl and cover with cool water. Allow them to soak on your counter for about 6 hours. Then rinse and drain.
Ingredients
1 cups
pumpkin seeds
(soaked for 6 hours)
3 cloves
garlic
peeled
4 cups
fresh basil
2 tablespoons
lemon juice
¾ teaspoons
Herbamare
¾ cups
extra virgin olive oil
