Delicious on almost anything – pasta, roasted vegetables, chicken, bread, drizzled in soups ….
Yield: 1 ½ cups
4 cups loosely packed fresh basil leaves, washed ( about 1 large bunch or 2 small bunches)
1-3 cloves garlic
¼ – ½ cup toasted pumpkinseeds
1 cup extra virgin olive oil
salt and pepper to taste
1) In a blender, food processor, or medium bowl with an immersion blender, combine basil, 1 clove garlic, ¼ cup pumpkin seeds, and olive oil – blending until mixture has reached a slightly chunky paste-like consistency.
2) Taste and season with salt, and pepper, add additional garlic cloves and pumpkin seeds to taste. If pesto is too thick, thin with a bit of water.
3) Garnish with whole toasted pumpkin seeds