Dairy-Free Carrot Top Pumpkin Seed Pesto


I made this recipe a couple of months ago, nearly died of pride because I truly think it’s my new secret weapon in the kitchen, and have been making it ever since to put on virtually anything and everything. Pesto is such a versatile food that I think it deserves more credit than it gets as a kitchen staple. You can spread it on a sandwich, mix it in with a simple bowl of farro or pasta, mix it into a salad, I could go on and on!

Pumpkin seeds are one of the most concentrated plant-based sources of magnesium you can find and after discovering that I was severely lacking in magnesium during a blood test a few months ago (over 80% of Americans are reportedly deficient, too) I wanted to find a way to incorporate them into my diet as much as I could. This recipe is super quick and easy and all you need is a food processor or blender to get the job done.

1 bunch of carrot tops
2 tablespoons pine nuts
1 cup raw pumpkin seeds
1/2 cup fresh basil
1/2 cup olive oil
salt + pepper to taste
juice of 1 lemon
optional: 1 garlic clove

 et voila!