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Pumpkin Seed Pesto

Name: Pumpkin Seed Pesto
Prep time: 10 min
Total time: 10 min
Yield: 750 ml (3 cups)
Ingredients: 6 cloves garlic, germ removed; 3/4 cup (180 ml) pumpkin seeds, lightly toasted; 3/4 cup (180 ml) fresh Parmesan cheese, grated; 3 cups (750 ml) fresh basil leaves, rinsed and patted dry; 2 cups (500 ml) vegetable oil; Salt

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

Ingredients
Preparation

Ingredients

6 cloves garlic, germ removed  
3/4 cup (180 ml) pumpkin seeds, lightly toasted
3/4 cup (180 ml) fresh Parmesan cheese, grated
3 cups (750 ml) fresh basil leaves, rinsed and patted dry
- 2 cups (500 ml) vegetable oil or
- Pumpkin Seed Oil  
Salt

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Preparation

In the bowl of a food processor, chop the garlic, seeds, and Parmesan cheese. Add the basil and chop. Pour the oil in a stream until it is a smooth purée. Season with salt.
Delicious with pasta, in a minestrone soup or for 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 color.

I tested

Organic pumpkin seed oil from Orphée
To use in the pumpkin seeds pesto, in an endive salad or to enhance the taste of goat cheese, this oil is fantastic. It is extracted from pumpkin seeds, which gives it a reddish brown color with a green tint. Its delicate nutty flavor makes it interchangeable with walnut oil. The Maison d’Orphée, the first oil mill in Quebec, is sold for about $ 12.25 a bottle of 250 ml in about 800 retail stores (supermarkets and grocery stores) across Canada. A beautiful discovery.
Freezes well.