I love this pesto recipe so much!! It is delicious on everything and I like that is has some protein from the pumpkin seeds, which are high in magnesium. I put it on top of roasted veggies, in sandwiches, as a salad dressing, as a dip for raw veggies, eggs or on a cooked chicken breast.
Ingredients:
1 cup of fresh basil (washed without the stems)
1/4 cup cold-pressed olive oil
1/3 cup raw pumpkin seeds. I love these from Trader Joes.
2 garlic cloves
salt & pepper to taste
(optional to add nutritional yeast at the end for a "cheesy" flavor)
Directions:
Prepare your ingredients
In a food processor or Magic Bullet, combine all ingredients and blend evenly. *Adjust consistency to your liking. If you want it thicker, add more pumpkin seeds. If you like it thinner, add more olive oil.
Store in an air tight container for 2 weeks or freeze for later use