Eat For Eight Bucks: Pumpkin Seed Pesto Recipe

1. 1

   Lightly toast the pumpkin seeds in a small skillet over medium heat, shaking every now and then. Toast until they become fragrant or begin popping--just a few minutes.

2. 2

   In the meantime, put the garlic, salt, and peppercorns into a mortar and pound to a paste. (I have been using 4 smallish cloves of juicy young garlic with mouthwateringly pungent results.)

3. 3

   Put the toasted pumpkin seeds in the bowl of a food processor and pulse until they are about the size of large breadcrumbs. Add the basil and the garlic-salt puree; pulse until the mixture looks evenly combined, but stop well short of a puree. Drizzle 1/4 cup olive oil evenly over the contents of the food processor and pulse to combine again.

4. 4

   Scrape the pesto into a medium bowl and stir in the Parmesan. Taste for salt and pepper and add more oil, if necessary, to achieve your desired taste and texture.

* Per serving · 4 servings · Values may vary.

No additional tips available.