Serves 4


Pumpkin Seed Pesto

1/2 cup of pumpkin seeds, roasted

1 large clove of garlic

2 tsp capers

1/2 cup of fresh italian parsley

1/2 cup fresh basil

3-4 tbsp fresh lemon juice

2 tbsp olive oil

1/4 cup water


Preheat oven to 325. Evenly distribute the pumpkin seeds on a baking sheet. Bake for 3-5 minutes or until slightly golden. Remove from the oven and let cool. Add all of the above to your food processor and mix until fully blended and smooth.



4 servings Pasta of choice, I used vegetable pasta

2 peaches, pitted and sliced

1 med zucchini, sliced in half moons

Feta, for topping


Cook 4 servings of desired pasta. While the pasta is cooking grill the peaches and zucchini. First take a ziplock bag and add the raw zucchini and peaches. Add 1 tbsp olive oil or safflower oil. Seal the bag and give a little shake making sure to coat everything. Place the zucchini and peaches on a grill over medium heat for about 3-5 min per side. You want them to be tender but not falling appart.

To serve: Toss the pasta with desired amount of pesto. Gently mix in the zucchini and peaches. Top with feta and a sprinkle of salt and pepper. Enjoy!


*Note: Pesto can be stored in the refrigerator for up to 3 days.










Comments and positivity are always welcomed, however I am currently not accepting complaints or criticisms.

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