Garden Box Pesto



o   1 bunch of basil (1 packed cup)

o   1 bunch of parsley (1 packed cup)

o   1 bunch of cilantro (1 packed cup)

o   1 bunch of mint (1 packed cup)

o   2-3 cloves of garlic

o   ½ cup of pumpkin seeds

o   Juice of ½ lemon

o   ½ cup of cold-pressed extra virgin olive oil

o   Sea Salt, to taste


1. Wash the fresh herbs in a fine mesh strainer removing any dirt or debris.  Remove any large stems.

2. Combine the garlic cloves, pumpkin seeds, fresh herbs and lemon juice into the food processor and pulse until well combined

3. Gradually add extra virgin olive oil in a steady drizzle to the food processor until it turns into a smooth paste.

4. Add sea salt to taste

5. Store in the fridge in an airtight container


  • Use as a spread on wraps or sandwiches
  • Toss into whole grain salads, potato salads, or green salads
  • Toss into a brown rice spaghetti pasta
  • Scramble into eggs
  • Bake ontop of chicken or fish
  • Add to a bean dip such as white bean pesto dip, or pesto hummus
  • Add a dollop ontop of soups such as tomato