Heirloom Tomato and Pumpkinseed Pesto Salad
Ingredients
- 2 heirloom tomatoes
- 2 cups fresh basil leaves
- 1/4 cup avocado oil + extra for drizzle
- 6 tbsp. raw pepitas (hulled pumpkinseeds) + extra for sprinkling
- 3 cloves garlic
- 1 tsp. fresh lemon juice
- 1/4 cup nutritional yeast or a little more to enhance flavor and boost vitamin B12
- 3 tbsp. hemp hearts (optional for more fat-cheese flavor optional for more fat-cheese flavor, fatty acids, and protein
- Sea salt & pepper to taste
Instructions
- First make your pesto by placing all the ingredients except for the tomato into a Cuisinart or other food processor. Pulse the mixture until it starts to blend together, then process until it is well blended and somewhat smooth. You want to avoid any large discernible chunks of pipitas, and for it to be blended together into a light paste.
- Taste for salt and pepper and blend for another 5-10 seconds.
- Slice your tomato into desired thickness, and arrange on a plate.
- Spoon a dollop of pesto on top of each tomato. Sprinkle some more pumpkinseeds and a drizzle of avocado or olive oil on top.
- Garnish with a sprig of basil flower and serve. You will probably have extra pesto left over which you can freeze for later or use in a variety of ways.
Notes
Nutrition Facts
Heirloom Tomato and Pumpkinseed Pesto Salad
Amount per Serving
Calories
153
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
7
g
Sodium
7
mg
0
%
Potassium
421
mg
12
%
Carbohydrates
6
g
2
%
Fiber
4
g
17
%
Sugar
0.5
g
1
%
Protein
5
g
10
%
Vitamin A
4450
IU
89
%
Vitamin C
25.6
mg
31
%
Calcium
150
mg
15
%
Iron
3.6
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 153kcalCarbohydrates: 6gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 7mgPotassium: 421mgFiber: 4gSugar: 0.5gVitamin A: 4450IUVitamin C: 25.6mgCalcium: 150mgIron: 3.6mg
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