Pumpkin seed pesto

Pumpkin seeds stand in for pine nuts in this pesto, making it nut-free and budget-friendly. Pumpkin seeds (also called pepitas) are a good source of magnesium and zinc.

Ingredients:

• 1/2 cup raw pumpkin seeds
• 2 cups packed fresh basil (or half basil, half spinach)
• 1 garlic clove
• 2 tablespoons lemon juice
• 1/4 cup grated Parmesan (skip it for dairy-free)
• 1/3 cup extra-virgin olive oil
• 1/4 teaspoon sea salt

Preparation:

• Toast the pumpkin seeds in a dry skillet over medium heat 3 to 4 minutes, until they start to pop. Let cool.
• Pulse the seeds, basil, garlic, lemon juice, Parmesan and salt in a food processor until finely chopped.
• With the motor running, drizzle in the oil until the pesto is spreadable.
• Toss with pasta or zucchini noodles, spoon over salmon or eggs, or spread on sandwiches.
• Refrigerate up to 5 days, or freeze in an ice-cube tray for single portions.