Tomato and Burrata Salad with Pumpkin Seed Pesto
TOMATO AND BURRATA SALAD WITH PUMPKIN SEED PESTO
FOOD AS MEDICINE
Pumpkin seeds are a great source of zinc and essential fats to promote healthy testosterone levels and balanced estrogen in the body. When adding an acid to a mineral rich food, such as lemon juice with vitamin C and other limonene antioxidants, it increases the absorption of minerals available in the dish. Basil serves as an aphrodisiac rich in vitamin A, magnesium, potassium and vitamin C with libido lifting history dating back to ancient Greece. Burrata’s cream filling just screams sex. The contrast of salty, crunchy, with creamy rich, and raw cool tomatoes is dreamy!
FOR THE PESTO:
2 cups pumpkin seeds
1/4 teaspoon sea salt
2 Tablespoons lemon juice, or to taste
3 cloves garlic
1 cup roughly chopped fresh basil
¼ cup roughly chopped mint
¼ cup olive oil
¼ cup filtered water, as needed
FOR THE SALAD:
3 pounds Heirloom tomatoes, sliced
Toast the pumpkin seeds, dry, in a medium sized skillet until fragrant and puffed, moving frequently so as not to burn. Allow to cool. Place the pumpkin seeds in a food processor and pulse until coarsely ground. Add the salt, lemon juice, garlic and herbs and pulse until roughly combined. With the food processor running, stream in the olive oil and pulse to desired consistency, adding water to thin, as needed, one tablespoon at a time. Plate sliced tomatoes with 1 oz Burrata and ¼ cup pesto. Garnish with a leaf of basil or sprinkle of toasted pumpkin seeds.
Makes 10 servings
Nutrition per serving: 279 Calories, 23g Fat, 10g Carbs, 11g Protein
For more food as medicine recipes like this one, check out the Naturally Nourished Cookbook!