A Twist on a Classic

I enjoy pesto, it's a classic Italian sauce that tastes great with just about anything.

I'm not quite sure what possessed me to try this classic with pumpkin seeds. It could have been I didn't have pine nuts and the green, sweet and nutty tasting seed was calling. Whatever the reason, this raw food twist is something you should try.

Pumpkin Seed Pesto
1 cup raw pumpkin seeds
2 clove of garlic, minced
3/4 cup basil leaves
1 bunch coarsely chopped flat-leaf parsley , leaves only
Juice of one lemon
½ cup extra virgin olive oil
1 teaspoon sea salt

1 Combine the pumpkin seeds and garlic in a food processor. Pulse on and off, until the seeds are almost ground.

2 Add basil, parsley and lemon juice. Stream in olive oil. Scrap down the sides with a spatula in between pulses), until all the ingredients are combined.

3 Transfer to a bowl and season with sea salt.

Serve with carrot and zucchini noodles.

Pumpkin seeds are a very good source of the minerals magnesium, and phosphorous, and a good source of iron, copper, protein and zinc.

This raw food recipe uses an ingredient from March's The Daily Raw Recipe Challenge.