Pumpkin Seed Pesto Caprese
Pumpkin Seed Pesto Caprese
2 cloves garlic, peeled
¼ cup raw pumpkin (pepitas) seeds
25 fresh basil leaves
¼ cup fresh baby spinach leaves
3 tablespoons extra virgin olive oil
¼ cup finely grated Parmigiano-Reggiano cheese
Sea salt and fresh cracked pepper to taste
Sliced vine-ripened tomatoes
Sliced fresh mozzarella
Combine garlic, pumpkin seeds, fresh basil leaves, baby spinach, olive oil and grated cheese in food processor until smooth consistency. Stack sliced tomatoes and sliced fresh mozzarella with a dollop of pesto between layers. Drizzle with olive oil and garnish with fresh chopped basil.
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Bursting on the scene this week at the Atlanta Botancial Garden was fresh basil! This is just the beginning of basil’s seasonal career for this summer’s blockbuster recipes. Catch the healthy eating wave for a balanced and delicious lifestyle, 101 style. Go eat fresh.
