Everyone needs a good pesto! Its great to make cold pasta salads, hot pasta, sandwich spread, bruschetta base. It tastes like summer and looks beautiful! This version uses pumpkin seeds, which are nicer on the wallet that the traditional pine nuts, and less of an allergen than tree nuts that also get used. Feel free to trade out some other types of seeds or nuts.
Ingredients
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- 1 cup basil leaves, stemmed
- ½ cup parmesan cheese, grated
- 1 clove garlic, mashed
- ½ cup pumpkin seeds
- ½ cup olive oil
- Salt
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Preparation
3 steps
Step 1
Heat a sauté pan on medium high heat. Place raw pumpkin seeds in the pan and let cook until they begin to puff, stirring so they do not burn. Remove from heat and let cool.
Step 2
Put oil in a blender or food processor, blend the garlic in, then add the rest of the ingredients and blend until everything is mixed but there is still texture.
Step 3
Scrape into a bowl and use for pasta or pizza.
