I LOVE pesto. Its such a delicious topping to pasta, spaghetti squash, homemade pizza, salmon, fresh vegetables, and loads of other yummy whole foods. This pesto is gluten free, dairy free (and therefore vegan), is loaded with leafy green fresh basil, and is a quick and easy recipe. I love to pick a whole bunch of basil from the garden (or get it at the farmers’ market), make pesto, and freeze it for the winter. This basil pesto has pecans and pumpkin seeds for volume, texture, and loads of flavor– toast the pumpkin seeds and/or pecans for a lightly roasted flavor or keep them raw for a lighter flavor. However you want to make it, enjoy it!
Pecan Pumpkin Seed Basil Pesto
Prep time: about 10 minutes
Yield: 10-12 servings
Ingredients:
1/2 cup pecans
1/2 cup pumpkin seeds (raw or lightly dry roasted)
2 cloves garlic
2 tablespoons lemon juice
1/2 cup olive oil (EVOO)
4 cups fresh basil (lightly packed, 4 oz, or 
2 large bunches)
1/2 teaspoon salt (or to taste)
Directions:
1. Combine all ingredients in a food processor or high-powered blender and process until smooth and creamy.
2. Put in jars or zip-top bags immediately, label with the date, and freeze. Pesto will keep in the freezer for about 1 year.
3. Thaw in the fridge when you 
want to use the pesto. Top spaghetti squash, pasta, salmon, or use pesto however you’d like. Enjoy!
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