Pesto is one of my favorite condiments to keep around the house because you can put it on anything! Toast, salad, soup, pasta, eggs, chicken, fish, tofu, veggies, etc. etc. Once you realize how simple making your own pesto is, the possibilities are truly endless! If I ever have any extra herbs laying around, I will absolutely make a pesto. It’s super fun experimenting with different kinds of nuts, seeds, oils, and herbs because you might just come up with a new favorite combo, and I promise– homemade pesto is very hard to mess up. If stored in an airtight container (I always use a mason jar), it keeps well in the fridge for up to a week, so the possibilities really are endless. This Pumpkin Seed Pesto is such a gem, I tell ya, and absolutely perfect for Fall.Print
- 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.