A rare break from winter makes me almost believe spring is on the way. I start to crave herbs, berries, all those great flavors that brighten up that season. It may not really be spring or summer, but that doesn’t mean everything has to be heavy and dreary. Here’s a bright and happy pesto to perk up your winter day. Not the basil pesto of high summer, but a pesto based on pumpkin seeds, and parsley, a squeeze of lemon, a little garlic to ward off that cold.
Thin it out with a little water and use it in a wrap just like in this picture, or leave it thick and use it as a dip, toss with veggies or flavor chicken before grilling, heck just go crazy adding flavor everywhere. This is a recipe from my Real Food Detox, but it’s great all the time!
PUMPKIN SEED PESTO
(MAKES 2-4 SERVINGS)
½ cup raw pumpkin seeds, soaked overnight
½ cup hemp seeds
2 cloves garlic, minced
2 scallions, chopped
1 large lemon, juiced
2 tablespoons tahini
½ cup fresh parsley, loosely packed
¼ teaspoon cayenne pepper (to taste)
Drain the pumpkin seeds. Rinse them and drain well. Pulse garlic with pumpkin and hemp seeds until well ground using a food processor. Add remaining ingredients and blend until creamy (about 2 minutes). Refrigerate in an airtight container.