Preparing foods for children that have food allergies to dairy and nuts can sometimes seem limiting, where the usual go to recipes are tough to replicate without the two. And making a pesto without nuts or cheese sounded almost impossible - but as Uncle Enzo always says - "Necessity is the Mother Nature of Invention.." so...a little experimentation led me to substitute the traditional pine nut for pumpkin seeds. When blended with a combination of fresh sweet baby spinach leaves, basil, garlic and olive oil, you would never know anything was missing. Delicious served over pasta, swirled into dips such as hummus or as a sandwich spread. 

Ingredients:
2 cups baby spinach
1 cup basil
1 small garlic clove
1/2 cup pumpkin seeds
1/4 cup olive oil
1/2 tsp himalayan salt

Blend all ingredients in a vitamix or food processor. Serve over pasta and enjoy!