Tuesday, October 12, 2010
Prep time: 10 minutes
Makes: 1 cup
Traditional pesto usually has pine nuts in it, however, they are pretty expensive and the flavor is very mild. I like the pumpkin seeds because they add a little more flavor and they are about a quarter of the price.
1 packed cup of fresh basil leaves
1/3 cup olive oil - more if needed
1 tsp salt – more to taste if needed
1/8 tsp fresh ground pepper
1 peeled clove of garlic
2 tbs roasted pepitas (shelled pumpkin seeds)
In a food processor or blender place all ingredients except for the oil. Pulse a few times to chop the ingredients. Then turn blender/processor on low and slowly pour in the olive oil. Blend until all ingredients are finely chopped and the oil is incorporated. If the mixture still seems a little dry, add more oil one tablespoon at a time until the desired consistency is reached. Serve on top of your favorite pasta, drizzled on top of fresh tomatoes, or your favorite veggies.