Tuesday, October 12, 2010

Basil Pesto

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.


mangocheeks said...

I like traditional pesto too, but have to agree with you that pine-nuts are a little pricey when watching your budget. I've started experimenting, almonds work well too.

Must try it with pumpkin seeds at some point too. Thanks for sharing.

Rachel Blair said...

Ooh, Almonds sounds like a great idea. I will try that next time. Thanks for your comment mangocheeks!

Rachel :)