This is a fantastically versatile recipe for loading nutrition in a dish and the vibrant green colour of this pesto is a delight for the eye. The bright and fresh Mexican flavours of chilli, cilantro and lime are perfect in a myriad of dishes and this pesto falls into one of my favourite forms of cooking; whizz it up in the blender on the weekend and pull it out of the refrigerator during a busy week to assemble onto a family meal. Pumpkin seeds provide Zinc for healthy skin and improved immunity to colds and flu. The lime and herbs are full of vitamin C to support tissue health and to act as an antioxidant preventing the signs of ageing and the raw parsley and cilantro blended into this dish are full of live plant enzymes that aid digestion and help to reduce inflammation. I have stuffed this pesto successfully into a roasted sweet potato, served it with shrimp that I tossed in cayenne pepper and grilled, tossed it through quinoa pasta noodles and pulled it out in a rush to serve on crackers as a simple snack.
- 1/4 cup olive oil
- 1/2 cup raw pumpkin seeds
- 1/2 cup fresh cilantro
- 1/2 cup fresh parsley
- 1 lime juiced
- 1/4 tsp sea salt
- Put all ingredients into a blender and blend until smooth.
- Thin pesto with more olive oil if required.
- Why not use to crust salmon steaks before baking them in the oven.
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