Pumpkin Seed Basil Pesto
Raw Pumpkin Seed Basil Pesto was the most popular recipe from our last food class. The quantity and quality of nutrition in this recipe makes it a must for almost all my client food plans. The most prominent nutrient in this recipe is zinc. (There is a shortage of zinc in many people’s diet, since zinc is destroyed in the milling process and is also lost in cooking. Once again, it becomes evident that we need to add RAW food to your daily food routine. AND THIS RECIPE SUPPLIES RAW ZINC AND MUCH MORE! Both cashews and pumpkins seeds provide excellent plant sources of zinc).
PESTO SAUCE:
2 T. lemon juice
Splash of apple cider vinegar
2 cloves of garlic
2 chopped green onions
3 T. nutritional yeast (Optional)
1 tsp. Himalayan salt
1/4 cup raw green pumpkin seeds, soaked
1 cup or bunch of fresh basil leaves (fresh organic arugula also an option)
1/4 cup EVOO drizzled to desired consistency
Mix all ingredients in blender or food processor using the pulse or low setting to start. Increase speed and blend until smooth.
This is considered to be a “concentrated” consistency that after refrigeration will become thicker. To create a “dressing like” consistency, take 1 TBL. per serving and add a bit of ACV and EVOO until the desired liquidity. I usually serve a bit thick as it sticks to the salad more evenly.
This is great on zucchini pasta or whole grain pasta. You may want to re-blend with a bit of the hot pasta water to improve consistency and warmth of the dish when served.
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