The word “pesto” simply means to pound or crush, but when I hear the word “pesto,” it makes me think of zesty, herby deliciousness. Making a simple pesto adds interest and a creative flair to even the most boring weeknight dinners. It also provides an easy, yet tasty, way to increase your healthy fats. Add Pepitas Pesto to a grilled chicken or fish main dish. Or you can stir in your favorite pesto with sautéed vegetables for a tasty side dish like I love to do with Pistachio Mint Pesto and zucchini or sweet potato noodles.
Glow15: Pesto Two Ways
Pepitas Pesto
Naomi Whittel
12 servings
10 minutes
0 minutes
Healthy
Dip
The basics of a pesto include a fresh herb, a high-quality healthy oil (I love tea seed oil), garlic, a nut or seed and a little cheese and sea salt. There are no limits to what you can create with pesto so get your creative chef’s hat on and have fun making healthy fats part of your normal daily intake!
Ingredients
1⁄3 cup pepitas (pumpkin seeds)
1/2 jalapeno, sliced (optional)
2 cups packed cilantro
1/2 cup tea seed oil
2 tablespoons nutritional yeast
2 tablespoons fresh lime juice
1 clove garlic, chopped
Kosher salt and freshly ground black pepper, to taste
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1 cup packed mint
1/2 cup tea seed oil
1 cup raw pistachios
1/4 cups finely grated pecorino
1 teaspoon lemon zest
2 cloves garlic
Kosher salt and freshly ground black pepper, to taste
Directions
Preheat oven or toaster oven to 350 degrees. Place pepitas and sliced jalapenos on a baking tray, drizzle a little tea seed oil and salt and bake for about 5 minutes or until pepitas are slightly toasted. Remove from oven and let cool for a few minutes.
Blend all ingredients in a food processor until smooth, about 2-3 minutes. Store in an airtight container in the refrigerator up to 5 days.
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Blend all ingredients in a food processor until smooth, about 2 minutes. Store in an airtight container in the refrigerator up to 5 days.
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