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Vital Green Pesto and Ayurveda


  • 1 bunch cilantro, washed and dried
  • 1 bunch parsley, washed and dried
  • 1 cup olive oil, , extra-virgin cold-pressed
  • 1 cup pumpkin seeds, raw
  • salt to taste


  1. Place greens into food processor and pulse until coarsely chopped
  2. Add olive oil and pumpkin seeds. Process until forms a smooth paste.
  3. Feel free to leave pesto as chunky or smooth as you like it.
  4. Salt to taste
  5. Transfer into clean glass jar
  6. Store in fridge for up to 2-3 weeks (if it lasts that long at your house)