Parsley and pumpkin seed pesto
Makes 1 cup
A deliciously different (and
frugal) pesto made with toasted pumpkin seeds and fresh flat-leaf
parsley. Great tossed with pasta, stirred into soups, or used as a
dip or spread.
1 cup tightly packed fresh
⅓ cup finely grated Parmesan cheese
⅓ cup pumpkin seeds — lightly toasted
1 garlic clove — roughly chopped
1 tablespoon lemon juice
1 tablespoon water
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup extra virgin olive oil
PLACE all ingredients, except the olive
oil, in a food processor or blender. WHILE you process, slowly pour
in the olive oil until the mixture turns into a smooth paste (you
may have to scrape the sides occasionally).
Variation: Add 1 chopped small red chili or ½ teaspoon of
dried red chili flakes for a bit of heat.