Pumpkin Seed Pesto

Pesto, being no-cook, is as easy as it gets, and the end result is incredibly fresh and rewarding—a true taste of the Italian countryside.

By | December 23, 2020

Instructions

Ingredients
 

½ cup extra-virgin olive oil 
2 large bunches of basil (about 4 cups)
2 cloves garlic 
¾ cup dried pumpkin seeds 
1 ¼ cup grated Parmesan cheese 

Method
 

Place the olive oil and basil in the bowl of a blender. Pulse to break up the basil and fully purée with the olive oil. Add in the garlic and pumpkin seeds and pulse to break up the seeds, then blend to fully combine. Transfer mixture to a bowl, and use a wooden spoon to stir in the cheese and mix until smooth in texture. 

Toss with fresh pasta or ravioli, or store in an airtight container in the fridge for up to one week. 

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