This pesto is one-of-a-kind! It is packed with flavor AND nutrients-minerals (zinc, iron and calcium), chlorophyll (a detoxifying component of green leafies) and omega-3 fatty acids. It’s also rich in immune-supportive zinc, thanks to the pumpkin seeds.

The pesto is dairy-free, but trust me, you won’t be missing the cheese! The nutritional yeast adds a cheesy flavor to the pesto and a boost of energizing B12.

Feel free to play around with the recipe. The key ingredients to pesto are nuts/seeds and greens of any sort.

This is a staple in our house. I spread it on salmon and chicken. I add a couple tablespoons to bland quinoa for a flavor boost. I use it as the sauce for cauliflower crust pizzas. And I also use it as a dip with flackers and veggies.

It also freezes nicely. Feel free to double the recipe to load up your freezer.

Ingredients:

• 1/4 cup walnuts
• 1/4 cup pumpkin seeds (pepitas)
• 2 cloves garlic
• 1 cup kale, chopped and stems removed
• 2 cups spinach
• 1/2 cup fresh basil
• 1/3 cup olive oil (add more if it seems dry)
• 1/2 lemon, juiced
• 1/4 cup nutritional yeast
• Salt

Instructions:

Put the walnuts, pumpkin seeds and garlic in food processor and process until its a paste. Add the kale, spinach and basil. Pulse until finely chopped. Add olive oil, lemon and nutritional yeast and pulse until well combined. Taste and season with salt.