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
- Using a mortar and pestle or a small food processor, start with the garlic, salt, pumpkin seeds and parmesan cheese until coarsely chopped.
- Begin to add in the parsley and pound with pestle or pulse in food processor.
- 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.
- Season to taste with salt.
- Refrigerate topped with extra olive oil to keep it nice and green, 7-10 days. Freeze for longer.
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