Seed & Pesto Bites


1/2 cup raw pumpkin seeds (preferably sprouted)
1/2 cup raw sunflower seeds (preferably sprouted)
18-20 Kalamata olives
4-5 TBSP extra virgin olive oil (EVOO)
2 cloves garlic
4 cups basil (approx. 3.5oz)
1 cup arugula
3 TBSP pine nuts
1 lemon (juiced)
10 small cherry tomatoes (diced)
2 zucchinis (sliced into 1/4-inch rounds)
1 tbsp. sesame seeds (for garnish)
1-3 tsp sea salt (to taste)


If not already sprouted, soak pumpkin and sunflower seeds for 3-6 hours.

Drain and rinse seeds, discard the soaking water.

For Seed and Olive Mix – Add seeds, olives, 2 TBSP EVOO, 1 clove garlic in a food processor and pulse until a crunchy consistency is achieved. Add salt to taste. Set aside.

For Pesto – Add basil, arugula, lemon juice, 3 TBSP EVOO, 1 clove of garlic, and 1 tsp sea salt in food processor, mix until a smooth consistency is achieved. Add more salt if needed. Set aside.

Assemble by spreading a small layer of pesto on each zucchini round. Next, with a small spoon, scoop the seed and olive mixture and form a small patty with your hand. Place the patty on top of the pesto.

Top the seed and olive patty with diced tomatoes and a sprinkle of sesame seeds.

Garnish with a sprig of basil.