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Recipe: Spinach Pumpkin Pesto

By Ritamarie Loscalzo


This versatile low fat, vegan version of pesto is great in a wrap or as a party dip with some crudites.

Spinach Pumpkin Pesto


1 cup pumpkin seeds, soakedSpinachPesto01
1 teaspoon garlic granules
2 cups spinach
3 tablespoons lemon juice
3/4 teaspoon salt
1 cup fresh basil
2 teaspoons prune paste


Process all ingredients in a food processor until combined.
This recipe is from Dr. Ritamarie’s Eating for Hormone Balance Full Video Course on special this month for all of our newsletter readers (at 30% savings!).

Yours in health and joy,


Comment below: What are your favorite ways using pesto? Please, share it with us below!

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