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Elf’s Pepita Pesto


1 cup fresh basil leaves (tightly packed)

1 cup pepita seeds (pumpkin seeds), dry roasted

1 clove garlic, peeled

1 tablespoon olive oil

2 tablespoons parmesan cheese, grated

2-3 tablespoons water if necessary


Combine all ingredients except the water in a food processor and process until smooth and combined.  If the pesto is too thick, add a little water to achieve desired consistency.  Salt and pepper to taste.  This is great served through strips of raw zucchini and carrot with a little squeeze of lemon on top.

Recipe makes about 4 servings and each serving is approximately 180 calories.