I love having friends over for dinner, and one of their favorite treats at my house is veggies with a beautiful, deep green pesto dip.
A few nights ago we decided on doing a last-minute dinner, and of course pesto was on the menu. But when I went to the fridge, I realized I didn’t have any basil…
However, I saw that I had bunches of fresh, fragrant mint just waiting for me to experiment with it!
This amazing pesto is everything green, minus the basil. But I guarantee it’s simply delicious!
I’ve also added spinach, which makes this pesto packed with iron, niacin, zinc, and calcium. The pumpkin seeds give you nearly half your daily recommended amount of magnesium, which has been shown to lower blood pressure by relaxing the blood vessels.
Did you know that 80% of Americans are deficient in Magnesium? Instead of running for a pill, I encourage others to use foods as healing remedies first. Along with its health benefits, pumpkin seeds are a great “to go” snack, require no refrigeration, and can be used in so many delicious recipes.
What makes this recipe even better?
It takes just five minutes to prepare, and two minutes to make!
Here’s the recipe:
2 cups spinach
4 sprigs mint (leaves only)
1 clove garlic
Juice of 1 lemon
½ cup olive oil
¼ cup pumpkin seeds
¼ cup pine nuts
¼ tsp. salt
Put all ingredients in your food processor, pulse to incorporate. Blend for 1 minute or until smooth.
You can store any leftovers in the refrigerator.
