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Garden Herb Pesto
Ingredients
  • 1 cup raw pepitas (unroasted, unseasoned) soaked in water with a couple pinches of salt for a few hours or up to overnight
  • half bunch Italian parsley, mostly leaves, discard the hard stems (mostly)
  • half bunch cilantro
  • half bunch basil, mostly leaves, discard the hard stems
  • 1 lemon, juiced
  • 1 clove garlic, peeled and thinly sliced optional
  • ½ cup olive oil California Olive Ranch
  • 1 teaspoon salt sea salt or Kosher salt
Instructions

  1. Drain the water from the pumpkin seeds and discard the soaking water. Place pumpkin seeds, greens, lemon juice, garlic (if using), olive oil, and salt in a powerful blender like a Vitamix (use the plunger to get the greens into the blade) and purée until smooth. (Alternatively, use a food processor, but it will be less creamy than using a Vitamix.)

    Store in a covered jar. Keeps several days, refrigerated.