- 1/2 cup unsalted hulled green pumpkin seeds
- 3/4 cup olive oil
- 1 tsp salt
- 1/2 cup shredded asiago or parmesan cheese
- 1/2 tsp pepper
- 5 cloves garlic
- 1 handful parsley
- 1 handful basil
- Juice of 1/2 lemon
- Combine all ingredients in your blender or food processor , and pulse until you’ve reached a smooth consistency.
- Store in a mason jar in the fridge until you’re ready to enjoy. Will keep well for 5-7 days.