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.