1 large bunch basil
3/4 cup pumpkin seeds, soaked 6 hours or overnight
1/4 cup pine nuts or macadamia nuts
2 cloves garlic
1/2 teaspoon Celtic, Himalayan, or pink sea salt
Directions:
1. Put all ingredients in food processor.
2. Process until nearly smooth, leaving a bit of texture.
3. Adjust seasonings to taste.

1/2 cup macadamia nuts or cashews
1/4 cup pumpkin seeds soaked 3 - 4 hours (or unsoaked, or Go Raw Sprouted Pumpkin Seeds if you forget to soak)
2 - 3 tablespoons of lemon or juice
1 bunch cilantro
1/4 teaspoon Celtic, Himalayan, or pink sea salt
Directions:
1. Put all ingredients in food processor and process until smooth.
2. Add water as required to keep the blades moving.
3. This should be thick and a tiny bit coarse.

3 cloves raw garlic, raw
1/4 cup pine nuts
2 cups kale
1/3 pound spinach
1/8 cup olive oil
1 cup fresh basil or 1/4 cup dried basil
1 cup kelp or other sea vegetable, soaked in water until soft
1/2 teaspoon unrefined Celtic, Himalayan, or pink sea salt
Directions:
1. Soak kelp in water while preparing the remainder of the ingredients.
2. Put the remaining ingredients in the food processor (add in small batches if necessary depending on the capacity of the food processor).
3. Squeeze the liquid out of the kelp and add to processor.
4. Process until smooth.
5. Adjust salt and basil to desired taste.

Ingredients:
1 cup fresh basil, packed or 1/4 cup dried
1 cup raw kale, chopped
2 cups raw spinach
1 tablespoon kelp powder (optional)
1/3 cup walnuts
1/3 cup pumpkin seeds or hemp seeds
1 clove garlic
1/2 teaspoon sea salt
1 tablespoon olive oil
Directions:
1. If you have a food processor: Put all ingredients in food processor and process until smooth, but with a bit of texture.
2. If you don’t have a food processor yet: Put everything except the greens in the blender and add enough water to keep it moving. Blend until smooth. Finely mince the greens and stir in.
3. Adjust salt and basil to taste.
This pesto sauce is great served over gluten-free brown rice or quinoa noodles. 

Ingredients:
1 large bunch basil
1 cup pumpkin seeds, soaked 6 hours or overnight
2 cloves garlic
1/2 teaspoon sea salt
Directions:
1. Put all ingredients in food processor and process until smooth, but with a bit of texture.
2. Adjust seasonings to taste.
3. Add water to make it thinner if desired.