PUMPKIN SEED PESTO
I made a delicious pumpkin seed pesto to go with our lunch today. Two handfuls of pumpkin seeds, toasted in the frypan. Three cloves of garlic. Large handful of basil leaves. Approx 1 tablespoon olive oil. Large chunk of Parmesan cheese (about three fingers sized), grated and a little water to loosen it up. I put everything into a nutri bullet and whizzed it up adding a little more water until I got the consistency I wanted.
I served this with a tomato and mixed baby leaves salad.
Pumpkin seeds are rich in Zinc and other minerals such as Manganese, Magnesium, Iron and Copper. They are also a good source of the various forms of Vitamin E and are a good source of Protein.
Basil is also a good source of minerals such as Manganese, Calcium, Iron and Copper, as well as being a very good source of Vitamin K, Vitamin A and Vitamin C. Basil is also a good source of Omega 3 fatty acids.
Garlic is a good source of the minerals Manganese, Selenium and Calcium. It is also high in Vitamin B6, B1 and Vitamin C. Garlic is part of the allium family, and is high in sulphur which helps the liver make the enzymes needed to detoxify the body.
Parmesan Cheese is a good source of all the B Vitamins, plus Vitamins A, D, E and K. It is also a good source of Calcium and Protein.
Extra Virgin Olive Oil is high in many phenols and polyphenols which in studies have been shown to have very effective anti inflammatory properties, especially in relation to the cardiovascular system. EVOO is also a good source of Vitamin E.