Pumpkin Seed & Basil Pesto

1. 1
   roast · ~3 min

   Toast the pumpkin seeds.

   1.Heat a dry skillet over medium heat.

   2.Add the pumpkin seeds and toast, shaking the pan frequently, until lightly golden and fragrant (2-3 min).

   3.Transfer to a plate to cool completely.

   TIPWatch the seeds closely—they can go from toasted to burnt very quickly.
2. 2
   mix · ~1 min

   Pulse the dry ingredients.

   1.Place the cooled pumpkin seeds and garlic cloves in a food processor.

   2.Pulse until coarsely chopped and grainy (about 10-12 pulses).

   TIPDon't over-process here; you want a nubby texture, not a paste.
3. 3
   mix · ~1 min

   Blend in the basil and cheese.

   1.Add the fresh basil leaves and grated parmesan to the food processor.

   2.Pulse a few times to combine.

   3.With the motor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.

   TIPStop and scrape down the sides once or twice to make sure everything blends evenly.
4. 4
   mix

   Season the pesto.

   1.Add the lemon juice, salt, and black pepper.

   2.Pulse briefly just to incorporate.

   TIPAlways taste and adjust seasoning after blending—the parmesan adds salt, so go easy at first.
5. 5
   serve

   Transfer and serve or store.

   Spoon the pesto into a clean jar. If not using immediately, cover the surface with a thin layer of olive oil to prevent browning, seal tightly, and refrigerate.

   TIPThis pesto keeps well in the fridge for up to 5 days, or freeze it in ice cube trays for single-serving portions.

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