Pepita + Spinach Pesto

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I LOVE making changes to pesto - sure, it's amazing as is, but could definitely be healthier (without tasty healthy if you know what I mean!) You cannot taste any of the spinach in here, and the pepitas add an AMAZING flavor to an already great dish. You won't even miss the cheese either, I pinky promise! This stuff is amazing on EVERYTHING - roasted shrimp, grain bowls, in a veggie dip, and anything else in between. 

Here's what you'll need: 

  • 2 ounces fresh basil, leaves washed 

  • 1 ounce baby spinach (think a REALLY large handful), washed 

  • 2 garlic cloves, peeled 

  • 1/4 cup raw pepitas (pumpkin seeds) 

  • 1/4 cup olive oil (may need more/less depending on desired thickness!) 

  • squeeze of fresh lemon 

  • salt and pepper, to taste 

How to make it: 

In a food processor, pulse everything except the olive oil until combined. Slowly add in olive oil until desired thickness is reached and pulse until thoroughly combined and pepitas are dispersed throughout. Store in an airtight container in the fridge for up to a week or freeze for up to a month. Enjoy! 

 

Annie Muske