Don’t like all the oil in most pesto recipes? Use avacado instead. I had this on top of raw spiralized zucchini, YUM! All the measurements are approximate, use more or less of anything to your own liking. The measurement for the pumpkin seeds is after soaking.


1 large bunch fresh basil
2 cups pumpkin seeds, soaked & drained (the hull-less green Austrian seeds are best)
1 avocado
2 cloves garlic, roughly chopped

Pull the basil leaves off their stems and combine in a food processor with an “S” blade with the remaining ingredients; process until creamy. You’ll probably have to scrape the sides down a couple times to make sure everything gets incorporated. Enjoy!