Prep Time
5 minutes
Cooking Time
N/A
Yields
6-8
Ingredients:
1 cup tightly packed fresh basil leaves
1/4 cup olive oil
1/4 cup raw pumpkin seeds
1 clove garlic
Juice of 1/2 small lemon
1 tsp lemon zest
1/4 tsp sea salt
Directions:
Blend all ingredients in a blender or food processor. The end result should be a thick paste. Add more olive oil if you prefer a thinner pesto. Keep in a sealed airtight container for 4-5 days. Can be used with eggs, fish, veggies or as a sandwich spread.