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Today we have a spicy recipe for you that’s delicious as a topper for grilled chicken, fish, burgers … and it’s also great stirred into veggies, beans, and pasta!
It’s proof that you can enjoy gourmet-style meals while eating a “clean” and healthy diet.
The bonus of eating healthy whole foods is that you feel great AFTER your meals, too – instead of weighed down and blah.
This recipe literally comes together in just a couple of minutes.
The pepitas (pumpkin seeds) add a surprising richness to this pesto. I prefer full-fat Greek yogurt in this, but you can use low-fat if that’s what you have on-hand.
You can easily adjust the heat level, too. A splash or two of sriracha will kick it up a notch, as well as including the jalapeno seeds.
Serving size: 1 tablespoon
- ⅓ cup (40 g) hulled pumpkin seeds (pepitas)
- 1-2 garlic cloves
- 2 jalapeno peppers, quartered with seeds removed
- 1 cup (50 g) fresh cilantro
- ¼ cup (56 g) plain Greek yogurt
- 1 tsp lime juice
- Hot sauce to taste
- Salt and pepper, to taste
Toast the pumpkin seeds in a skillet over medium heat for 2-3 minutes, stirring frequently so they don’t burn.
Add them to a food processor along with the other ingredients and blend. Taste and adjust the seasonings.
This keeps in the fridge for 2-3 days in an airtight container.
Try it and let us know what you think!
Make it an amazing weekend!