Pumpkin seeds are rich in zinc which is one of the nutrients responsible for healing, metabolism regulating and blood sugar stabilization. I’m not a big fan of nuts but I do like seeds. Toasted pumpkin seeds have a more subtle flavour than when they are raw – but raw pumpkin seeds would work perfectly as well. This pesto can be used on brown rice pasta, zucchini pasta, on sandwiches, in wraps, sprinkled on soup, spread on crackers or as a dip with fresh veggies like red peppers and zucchini sticks. This is another good one to pack in a lunch as it adds a kick of flavour and zing.