pumpkin seed pesto

By khoglan1

Ingredients

• 1/4 cup shelled, salted pumpkin/pepita seeds (roasted or unroasted)
• 1 Tablespoon grated Parmesan
• 1 clove garlic, roughly chopped
• 1/4 cup fresh basil, loosley packed
• 1/2 cup fresh parsley, loosley packed
• 1/4 cup extra-virgin olive oil

Details

Servings 4
Adapted from blogs.babble.com

Preparation

Step 1

Combine the seeds, parmesan and garlic in a food processor (I used a mini-processor) and pulse until seeds are finely ground. Add the basil and parsley and pulse. Pour the olive oil into the top of the processor and pulse every few seconds until well incorporated. If your processor does not have a small hole in the top, simply add a bit of the olive oil, pulse and repeat.