Pumpkin Seed Pesto
Posted by Hauntmistress
||1 1/2 Cups
1/2 cup hulled, roasted, salted pumpkin seeds
2 tbs. fresh-grated Parmesan
2 cloves garlic
1 cup basil
1/2 cup fresh parsley |
2 tbs. lemon juice
2 tsp. lemon zest
1/2 cup extra-virgin olive oil
How to Prepare:|
Combine the pumpkin seeds, Parmesan and garlic in the bowl of a food processor fitted with a metal blade. |
Process until the seeds are finely ground, about 30 sec.
Add the basil, parsley, lemon juice and lemon zest and pulse in the olive oil until the herbs are chopped and olive oil is just incorporated.
Serve immediately, refrigerate for up to two days or freeze for up to two months until ready to use.
More great recipes like this one can be found at:
Haunted Bay's Halloween Recipe Database
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