Recipe: Spinach Pumpkin Pesto

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Spinach Pumpkin Pesto 

Spinach Pumpkin Pesto


This versatile low fat, vegan version of pesto is great in a wrap or as a party dip with some crudites.


  • 1 cup pumpkin seeds, soaked
  • 1 teaspoon garlic granules
  • 2 cups spinach
  • 3 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1 cup fresh basil
  • 2 teaspoons prune paste



  1. Process all ingredients in a food processor until combined.

This recipe is from Dr. Ritamarie’s Eating for Hormone Balance Full Video Course.

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