8oz spinach (washed)

1/2 cup raw + unsalted pumpkin seeds

1/4 cup olive oil 

1/4th cup water

3 cloves garlic

1 tsp salt (or more to taste - I added an extra 1/2 tsp, but I'm also v. obsessed with salt)

Pepper to taste

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Other ideas:

Feel free to squeeze 1/2 a lemon or lime into the mixture to brighten up the overall flavor profile   

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Serving ideas:

Plop 2-3 tablespoons of this pesto atop anything savory. Spiralized 'n sauteed beets? Full-gluten penne? A fresh baguette? Tofu scramble? Yes and yes and yes and YES.

Okay, okay. You get it. You can also just do what I do: eat it with a spoon straight from the blender. 

1) Place all of the ingredients together in a blender for 15-30 seconds at a time, scraping down the sides as necessary. You don't want this mixture to become too smooth. 

2) Scrape out the mixture into a a container or jar. Serve immediately or store in a refrigerator for up to two weeks.