This dairy free pesto is made from pumpkin and hemp seeds. Seeds are a great alternative to using nuts. Pumpkin seeds are a great source of zinc (one of the most important immune supportive nutrients). The seeds are an excellent vegetarian protein source and source of healthy fats. Use this pesto as a spread on homemade pizzas, as a dip for crackers and veggies or a marinade for chicken and fish. Toss with zucchini noodles for a yummy side dish. So many ways to use pesto!

I make a batch of this about every other month and freeze it up in small glass containers. I love to have a pre-made supply of pesto on hand at all times!!

Ingredients:

2 cups raw, shelled pumpkin seeds

⅓ cup hulled hemp hearts

Juice and zest of 2 lemons

¾ teaspoon sea salt

2 packed cups spinach

2 packed cups kale

½ cup fresh basil

1 cup olive oil

4-6 cloves raw garlic, peeled with ends chopped off

Instructions:

Add ingredients to food processor and until a smooth sauce forms (a bit of texture is totally fine).

This pesto tastes great on top of an Angelic bakery sprouted pizza crust.

And with this Italian veggie medley

Notes: Vegan, dairy free, vegetarian