Backlund Acres Pesto

• 2 cups of raw pumpkin seeds

• 2 cups basil (or cilantro)

• 1 cup olive oil

• 4 cloves garlic

• 2 tsp apple cider vinegar

• 2 tsp raw honey

• 2 tsp salt

  Soak pumpkin seeds in water for 2 hours and drain. Add all ingredients to a food processor or blender and blend until desired consistency.

I love eating the basil pesto on a piece of toast with an heirloom tomato slice, fried egg and microgreens on top. I occasionally make the recipe with cilantro and use it on cauliflower or fish tacos with cabbage, radishes and microgreens of course.