Recipe of the Week 9/21: Oil-Free Pesto

Yields 12 servings

2 cups basil leaves
2 cups baby spinach (or other 'light' leafy green like arugula or baby kale)
1 medium tomato quartered
4 cloves garlic
1 lemon juiced (about 2 tablespoons)
1 cup organic raw pepita pumpkin seeds
Sea salt and freshly ground back pepper to taste

In a food processor (or blender on low speed), add the basil leaves, baby spinach (or other
greens), tomato, garlic and lemon juice. Process until just blended and reduced in volume.
Add the pepitas and and process until blended but still chunky, stopping to scrape down the
sides as needed.
Season with sea salt freshly ground black pepper to taste.

Adapted from:
Nutritional Facts: Serving: 2 Tablespoons | Calories: 38 kcal | Carbohydrates: 2
g | Protein: 2 g | Fat: 3 g | Saturated Fat: 1 g | Sodium: 5 mg | Potassium: 124 mg | Fiber: 1g | Sugar: 1 g |

Recipe of the Week
Oil-Free Pesto
Found by: Ashley DeGeare BS, NDTR, CHC

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