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Spicy Pumpkin Seed Pesto

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Today I have a spicy recipe for you that’s delicious as a topper for grilled chicken, fish, burgers … and it’s also great stirred into veggies, beans, and pasta!
It’s proof that you can enjoy gourmet-style meals while eating a “clean” and healthy diet.
The bonus of eating healthy whole foods is that you feel great AFTER your meals, too – instead of weighed down and blah.
This recipe literally comes together in just a couple of minutes.
The pepitas (pumpkin seeds) add a surprising richness to this pesto. I prefer full-fat Greek yogurt in this, but you can use low-fat if that’s what you have on-hand.
You can easily adjust the heat level, too. A splash or two of sriracha will kick it up a notch, as well as including the jalapeno seeds.
Spicy Pumpkin Seed Pesto
Serving size: 1 tablespoon

  • ⅓ cup (40 g) hulled pumpkin seeds (pepitas)
  • 1-2 garlic cloves
  • 2 jalapeno peppers, quartered with seeds removed
  • 1 cup (50 g) fresh cilantro
  • ¼ cup (56 g) plain Greek yogurt
  • 1 tsp lime juice
  • Hot sauce to taste
  • Salt and pepper, to taste
Toast the pumpkin seeds in a skillet over medium heat for 2-3 minutes, stirring frequently so they don’t burn.
Add them to a food processor along with the other ingredients and blend. Taste and adjust the seasonings.
This keeps in the fridge for 2-3 days in an airtight container.
Try it and let me know what you think!
Make it an amazing day,
Tiffany Larson

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