Spinach Pumpkin Seed Pesto

Pesto is by far Jack’s favorite sauce. We mix it with pasta, spread on my Broccoli Pesto Grilled Cheese, sometimes top on veggies. There are so many uses for it!

Making my own, I wanted to create something heartier and better-for-you, so I used spinach and pumpkin seeds! This also makes it nut-free (since most pestos you buy are made with pine nuts) so I can use it in Jack’s school lunches.

The pesto is super easy to put together and is done in just minutes. For storing leftovers, I place in a jar topped with a little olive oil in the refrigerator or you can also freeze, too!

Tip: If you’re serving with pasta, save a little pasta water and mix in with the pasta and pesto to help it all combine better!

Ingredients

• 2 cups raw spinach, packed

• 1 cup basil, loosely packed 

• 1/3 cup raw, no shell pumpkin seeds

• 1 large clove of garlic

• 1/4 cup grated parmesan cheese

• Juice of half a lemon

• Salt + pepper to taste

• 1/2 cup extra virgin olive oil

Instructions

1. Lightly toast pumpkin seeds in a pan for a few minutes. Set aside

2. Add spinach, basil, pumpkin seeds, garlic, parmesan, lemon juice and a pinch of salt and pepper to a food processor

3. Pulse until it resembles the consistency of pesto, but not totally smooth

4. Then slowly drizzle in olive oil while pulsing until it’s your desired consistency and texture

5. Add more lemon, salt and/or pepper if needed

6. Serve as desired and store leftovers in the refrigerator for about a week or freeze for up to 3 months

Spinach Pumpkin Seed Pesto

Served with some pasta!