Tangy Pesto


Prep Time: 10 min
Yields: 10 servings

1 Cup Basil, packed, just the leaves

1 Cup Spinach, packed, just the leaves 
2 Cloves Garlic, peeled
1 Cup Raw Pumpkin Seeds (you can use any nut or seed really)
1/2 Cup Olive oil 

Juice of one lemon 
2 Tablespoons Parmesan cheese or for a vegan option try 2 Tablespoons Nutritional Yeast
Salt and pepper to taste

1. Combine all ingredients in the blender then blend for 2-3 minutes. 
2. Use a spoon to stir then pulse again. 
3. Blend in with your favorite pasta or use in sandwiches. 
Can be stored in airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. 

Notes: I love mixing in leafy greens, a great way to elevate your veggie intake and the best part is you won't taste it! Any nut or seed works here, I like using pumpkin seeds are nutritional powerhouses full of magnesium, manganese, protein and zinc. They are full of omega 3 fats, help boost the immunity and have anti-inflammatory benefits. They are also known to fend off anxiety.