Pumpkin-Seed Pesto

Name: Pumpkin-Seed Pesto
Prep time: 10 min
Total time: 10 min
Yield: Makes 3 cups (750 ml)
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

4 stars (3) Rate this recipe

Preparation 10 MIN
Makes Makes 3 cups (750 ml)
Freezes

Ingredients
Preparation

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

In the bowl of a food processor, chop the garlic, pumpkin seeds and cheese. Add the basil and chop. With the machine running, slowly drizzle in the oil and mix until smooth. Season with salt.
Pesto is delicious with pasta, in a minestrone soup or salad dressings.

Note

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

Pumpkin-Seed Pesto

Ingredients

Preparation

Note

Healthy Pick