Watermelon Seed Pesto
This is no ordinary pesto. The watermelon seeds are packed with protein, vitamin B, magnesium, and monounsaturated fats and polyunsaturated fats, which have been shown to reduce cholesterol levels, inflammation and risk for heart disease and stroke.
The simple sweetness paired with just a hint of lemon and the beautiful earthiness of fresh basil works so many ways:
- in a pasta
- on a potato
- in a sandwich, wrap or pita
- on a pizza
- on a tartaine
- dolloped on a soup or stew
- on a burger
- as a dip
- stuffed in a mushroom etc.
Ingredients
Setup
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1/2 cup raw watermelon seeds
- 1/4 cup walnuts
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1 small garlic clove
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2 cups fresh basil leaves
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1 cup fresh spinach leaves
- 1/4 cup nutritional yeast
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1 1/2 teaspoons liquid sweetener (I used Date Lady)
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1 teaspoon finely grated lemon zest
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1/2 tablespoon fresh lemon juice
-
pinch sea salt
Directions
Add all ingredients to a food processor and blend until desired consistency is achieved. Taste and adjust for flavor.
This is no ordinary pesto. The watermelon seeds are packed with protein, vitamin B, magnesium, and monounsaturated fats and polyunsaturated fats, which have been shown to reduce cholesterol levels, inflammation and risk for heart disease and stroke.
The simple sweetness paired with just a hint of lemon and the beautiful earthiness of fresh basil works so many ways:
- in a pasta
- on a potato
- in a sandwich, wrap or pita
- on a pizza
- on a tartaine
- dolloped on a soup or stew
- on a burger
- as a dip
- stuffed in a mushroom etc.
I'd encourage you to also gather all the basil from your garden at the end of the summer, make a large batch and pour into ice cube trays. Once frozen, transfer to a freezer bag, take out as much air as possible and freeze to enjoy your bounty all winter long.
