Spinach Pumpkin Pesto
This versatile low fat, vegan version of pesto is great in a wrap or as a party dip with some crudites.
Ingredients:
- 1 cup pumpkin seeds, soaked
- 1 teaspoon garlic granules
- 2 cups spinach
- 3 tablespoons lemon juice
- 3/4 teaspoon salt
- 1 cup fresh basil
- 2 teaspoons prune paste
Directions:
- Process all ingredients in a food processor until combined.
This recipe is from Dr. Ritamarie’s Eating for Hormone Balance Full Video Course.
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