Pesto is a really great tool. It can take on many forms and flavors, be nutty and fresh, have a tang or a kick. Pesto can be mixed into pasta, blanket a pizza, or smother chicken & fish. It can be tweaked and improvised, but best of all it can be a great way to use up stuff you've got lying around the kitchen. That was the idea with this pesto.
We used toasted pumpkin seeds as the base for this pesto then kept the rest simple. The result: magic in your mouth.
Pumpkin Seed Pesto
- heaping 1/2 cup pumpkin seeds
- 1 bunch fresh basil or arugula (I used a combo of both)
- 1/2 cup olive oil
- juice of 1 lemon or a 2-3 splashes white wine vinegar
- 1.5 Tbsp parmesan cheese
Toast the pumpkin seeds in a 350 degree F oven for 10 minutes until golden (don’t burn them!)
When toasted remove from the oven and blend all of the pesto ingredients in a food processor or blender. Add more olive oil if needed to produce desired consistency.
I used my pesto on some diced chicken for lunch! It would also go great on some sweet potatoes. Get creative with it!