Are you ready to dance? A better question is: Are your taste buds ready for a flavor party? This raw vegan kale pesto with pumpkin seeds is a blissful bowl of green goodness! This delightful twist on a classic pesto is not only a beautiful sight to behold, but also a powerhouse of flavor and nutrients that goes great on zoodles or as a dip for raw veggie sticks. You may find that you prefer this pesto to an unhealthy, processed jarred pesto sauce! And that jarred sauce belongs in one place: the garbage!

Kale is a super green that offers an earthy, robust flavor and an assortment of nutrients, including vitamins A, C, & K, an abundance of fiber, magnesium, iron, and calcium. It harmonizes with the creamy nuttiness of raw pumpkin seeds, or pepitas. Pumpkin seeds contain heart-healthy fats, protein, and good amount of magnesium. Those little green seeds add great texture to this pesto, in addition to helping you feel full and happy.

One of the traditional ingredients in pesto is parmesan cheese, which you cannot enjoy on a raw vegan diet. That’s why you use nutritional yeast to help achieve that signature cheesy flavor from classic pesto recipes. Nutritional yeast, in addition to offering a cheesy flavor, is packed with necessary vitamins and minerals, including vitamin B12, which can be difficult to get on a vegan or raw vegan diet.

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Pesto is one of those sauces that does not have require specific ingredients. A classic pesto contains pine nuts, basil, olive oil, and Parmesan cheese, but you can stray from this traditional recipe. You can use cashews, basil, nutritional yeast, and olive oil, or you can think outside the box and use avocado and kale as the base.

Kale is rich in vitamin K, magnesium, iron, and folate, while avocado contains carotenoids, potassium, omega-3 fatty acids, and anti-inflammatory properties. These two nutritional superstars are the base of the pesto, but that’s just the base. You still have garlic, olive oil, nutritional yeast, lemon juice, and sea salt and pepper. We’re salivating just talking about it. Okay, we can’t wait any longer. Let’s make the recipe!

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Your dip/sauce/spread/condiment game will be taken to a whole new level after you add this recipe to your arsenal. We highly recommend adding the lemon juice because it adds a bright acidity.

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Pesto is life, people, and we feel sorry for you if you haven’t realized that yet. Whether you need to sauce up some zoodles or want a zesty, protein-rich dip, this kale pesto is going to be your new best friend while cleansing.

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The roasted garlic in this hummus really takes it to a whole other level. Swirl in the kale pesto for a great flavor combination that is both earthy and fresh.

Photo Credit: Tasting Page

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February 26^th is about appreciating all things pistachio because it is National Pistachio Day! While pistachios can be on the pricier side, they are extremely popular all over the world. And the consumption of pistachios dates back thousands of years! Join in on the tradition and snack on some pistachios today, just like the ancient peoples did as they admired each other’s linens, chalices, and sandals.

Pistachio Fact: Annual consumption rates indicate that China consumes 80,000 tons, the US 45,000 tons, Russia 15,000 tons, and India consumes 10,000 tons.

Most people enjoy eating roasted pistachios (their most popular form). They are nutrient-dense and can keep you full, which helps to decrease unhealthy cravings. National Pistachio Day is all about enjoying pistachios the way that makes you happy. Maybe you want to blend them into a pesto, sprinkle them on salads, or eat pistachio ice cream. Enjoy pistachios the way you want to today!

Pistachio 101

California grows roughly 300 million pounds of pistachios a year, which accounts for 98% of America’s production. People in America didn’t always enjoy pistachios, though. Americans have been enjoying pistachios since the 1800s, but they weren’t commercially harvested until the mid 1970s. America’s infatuation with pistachios began when James W. Parkinson invented pistachio ice cream in the 1940s. In the Middle East, however, pistachios have been enjoyed since Biblical times.

Pistachio Fact: Iran claims to have the oldest pistachio trees on the planet, dating back 700 years.

Other world pistachio producers include Turkey, Greece, Italy, and Syria. The Mediterranean climate helps pistachio trees flourish. People in the Middle East sometimes refer to pistachios as the smiling nut because the shells naturally split when ripe.

Health Benefits

Pistachios are heart-healthy nuts with a lot of unsaturated fats, which help keep you full. Traders on the Silk Road even packed them as snacks to keep them satiated on their journeys. Pistachios are also rich in antioxidants, dietary fiber, and they are loaded with manganese, copper, vitamin B6, phosphorus, and protein. Due to the lutein and zeaxanthin antioxidants, pistachios are beneficial for improving eye health. Research has determined that consuming lutein and zeaxanthin reduces a person’s risk of age-related macular degeneration and cataracts. Finally, a small 2012 study found that the regular consumption of 1.5 to 3-ounce pistachio servings improved levels of beneficial bacteria in the gut. The fiber in pistachios also helps move food through the digestive tract, preventing constipation.

To enjoy National Pistachio Day, we have a few of our favorite pistachio recipes for you to try. If you make these recipes, let us know how they turned out.

Raw Pistachio And Kale Pesto

This is not your average pesto. We took some creative liberty and landed on a protein-packed, nutrient-rich dip that is to die for!

Click here to make the recipe.

Raw Pistachio Chocolate Date Balls

Made with almonds, dates, and rolled in finely chopped pistachios, these energy balls make for the perfect snack.

Click here to make the recipe.

Raw Pistachio Cake

Focusing on the rich flavor of pistachios, this raw cake is the ultimate gluten-free, dairy-free dessert you can enjoy guilt-free.

Click here to make the recipe.

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