Spicy Pumpkin Seed Pesto

Today I have a spicy recipe for you that's delicious as a topper for grilled chicken, fish, burgers ... and it's also great stirred into veggies, beans, and pasta!

It's proof that you can enjoy gourmet-style meals while eating a "clean" and healthy diet.

The bonus of eating healthy whole foods is that you feel great AFTER your meals, too - instead of weighed down and blah.

This recipe literally comes together in just a couple of minutes.

The pepitas (pumpkin seeds) add a surprising richness to this pesto. I prefer full-fat Greek yogurt in this, but you can use low-fat if that's what you have on-hand.

You can easily adjust the heat level, too. A splash or two of sriracha will kick it up a notch, as well as including the jalapeno seeds.

Spicy Pumpkin Seed Pesto (Serving Size: 1 tablespoon)

Toast the pumpkin seeds in a skillet over medium heat for 2-3 minutes, stirring frequently so they don't burn.

Add them to a food processor along with the other ingredients and blend. Taste and adjust the seasonings.

This keeps in the fridge for 2-3 days in an airtight container.

Try it and let us know what you think!