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

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.