Pumpkin-Seed Pesto

Pumpkin-Seed Pesto

  • Preparation 10 min
  • Makes Makes 3 cups (750 ml)
  • Freezes Yes
  • Vegetarian
  • Nut-free
  • Gluten-free
  • Egg-free

Categories

Ingredients

    • 6 cloves garlic, germ removed
    • 3/4 cup (120 g) pumpkin seeds, lightly roasted
    • 3/4 cup (55 g) Parmesan cheese, freshly grated
    • 3 cups (105 g) fresh basil leaves, rinsed and patted dry
    • 2 cups (500 ml) vegetable oil or pumpkin seed oil

Preparation

Note from Ricardo

Pesto freezes very well. To keep in the refrigerator or freezer, cover with a thin layer of oil. This prevents it from changing colour.

Personal Note