Roasted Pumpkin Seed and Spinach Pesto

I usually make some version of this pesto at least once a week. It’s delicious on pasta, in soups, frittatas, as a base for
salad dressings, and mixed in mayonnaise or cream cheese for
a delicious sandwich spread. It’s an easy way to increase your intake of healthy greens! It will keep for several days in the refrigerator.

1 Cup toasted pumpkin seeds
2 Cups spinach leaves (packed)
1 Cup parsley (Italian and/or curly) (packed)
½ Cup cilantro (packed)
1 Cup cold pressed virgin olive oil
(you may need a little more while blending)
1 to 3 Tablespoons Braggs Liquid Aminos
(start with 1 and add more to taste)
1 to 2 Teaspoons of agave sweetener or honey (to taste)
1 Tablespoon fresh lime juice
A little lime zest
1 to 2 Cloves garlic (chopped)
1/8 Teaspoon red pepper flakes (optional)
½ Teaspoon sea salt
¼ Teaspoon freshly ground pepper (or more to taste)
¾ Cup freshly grated parmesan cheese

In a food processor fitted with the “chopping” blade coarsely chop the seeds. Add half of the spinach and pulse a few times. Then add the rest of the spinach and pulse. Add the parsley and cilantro and pulse again. Add the rest of the ingredient and mix well stopping occasionally to push down the sides. If the mixture is too thick add a little more olive oil and continue mixing until smooth. Check for seasoning. Add a little more sea salt, Braggs, lemon juice or sweetener if needed. The pesto is ready to use now or pop it in the fridge or freezer for later.

Tip: To make this a Raw recipe leave out the Braggs and add more sea salt to taste, use raw honey, and raw cheese. Raw cheeses are available in most health food stores. To make this a Vegan recipe you can use non dairy cheeses and a vegan friendly sweetener.