sun dried tomato pumpkin seed pesto

 

Sun Dried Tomato Pumpkin Seed Pesto

2 Cloves Garlic

1 C Pumpkin Seeds

1/4 C Olive Oil

1 t Lemon Juice

Pinch Salt (optional)

1/2 C Basil Coarsly Chopped

1/3 C Sun Dried Tomatoes Coarsely Chopped

With food processor running, drop in cloves of garlic. Let process until garlic is chopped. Scrap down sides of the processor. Add pumpkin seeds, olive oil, lemon juice and salt. Process until very well combined and you have a pesto consistency. Add chopped basil. Process until well combined. Add Sun Dried Tomatoes and process until combined.

To make appetizer: Place 1 slice of tomato on plate. Top with pesto. Sprinkle Pine Nut Parmesan on top. Sprinkle with Honey Balsamic Vinegar. Place basil leaf and sun dried tomato for garnish.

Pine Nut Parmesan

1/2 C Pine Nuts

Pinch Salt

Process pine nuts in food processor until a coarse meal is achieved. Be careful to not over process or you will have pine nut butter!

Honey Balsamic

Add 2 T Raw Honey (or agave) to 1/4 C Balsamic Vinegar.

Source www.rawmazing.com

Grilled Zucchini and Summer Squash

recipe:

2 medium zucchini (about 1 pound)

2 medium summer squash (about 1 pound)

2 tablespoons olive oil

Coarse salt and ground pepper

directions:

1. Heat a grill to medium-high. Meanwhile, trim ends of zucchini and summer squash and cut on the bias into rounds about 1/2-inch thick and 3 inches long. Place in large bowl and toss with oil, using your hands to evenly coat all sides. Season to taste with salt and pepper and toss again.

2. Place vegetables in a single layer on grill and cook until browned with grill marks, 4 to 5 minutes on each side. Transfer to platter and serve hot, warm, or at room temperature.

Source: www.wholeliving.com