Pipita Pesto Perfection

You can use this as you would any pesto recipe; to top a piece of fish, tossed into hot pasta, or stirred into a soup, but we like it best of all on top of a pizza!

Ingredients

1/2 cup pumpkin seeds (shelled, roasted)

2 tablespoons grated Parmesan

2 cloves garlic

3/4 cup ​basil leaves

3/4 cup fresh parsley leaves

2 tablespoons fresh lemon juice

1/2 cups olive oil

Salt to taste

Steps to Make It

Gather the ingredients.

Combine the pumpkin seeds, Parmesan, and garlic in a food processor. Pulse on and off, for about 20 seconds, until the seeds are almost ground.

Add basil, parsley, lemon juice, and olive oil, and pulse on and off for about 40 seconds (you may want to ​scrape down the sides with a spatula in between pulses), until all the ingredients are combined. The mixture should be more like a course paste than a liquefied sauce, so be careful not to over-process.

Transfer to a bowl, taste, and adjust the seasoning with salt. Be sure to taste, as the pumpkin seeds may have been well salted when they were roasted. Serve immediately, or refrigerate for up to two days.