Parsley-Pumpkin Seed Pesto

Parsley-Pumpkin Seed Pesto

Parsley-Pumpkin Seed Pesto
Use on pasta, rice, as a mayo, as a bruschetta, or add some lemon juice for the perfect marinade for chicken or grilled vegetables.  

Makes about 3/4 cup

1 clove garlic (7g), cut into 2-3 pieces
1⁄4 tsp. good quality sea salt, plus more for garnish
1/4 cup (30g.) pumpkin seeds
1/3 cup (40g.) grated parmesan cheese (we used Grana Padano)
1⁄2 bunch (40g) Italian Flat Leaf Parsley, leaves only
3-4 tbsp. olive oil plus more for drizzling

  1. Using a mortar and pestle or a small food processor, start with the garlic, salt, pumpkin seeds and parmesan cheese until coarsely chopped.
  2. Begin to add in the parsley and pound with pestle or pulse in food processor.
  3. Once all is well combined, scrape out with a spatula and stir in olive oil.  This is key!  Do not process with the olive oil.  
  4. Season to taste with salt.
  5. Refrigerate topped with extra olive oil to keep it nice and green, 7-10 days.  Freeze for longer.  

Add a comment

* Comments must be approved before being displayed.