Don’t have any parsley? Try making this pesto using basil, coriander or any greens you have like rocket, spinach or kale, or a combination! Use pesto as a pasta sauce, a delicious dip, a salad dressing or in sandwiches and wraps. A fine layer of olive oil on the top of stored pesto will help to keep it fresh in the fridge. Pesto also keeps well in the freezer.
Equipment
- measuring cups
- chopping board
- cook’s knife
- citrus juicer
- frying pan
- wooden spoon
- food processor
Ingredients
- ½ cup pumpkin seeds
- 2 garlic cloves, peeled and chopped
- 3 cups parsley leaves
- ½ cup extra virgin olive oil
- juice of a lemon
What to do
- Toast the pumpkin seeds in a dry frying pan over a medium heat until golden.
- Put the garlic and the toasted pumpkin seeds into the food processor.
- Process the mix until fine and crumbly.
- Add the parsley leaves to the mix and process until finely chopped.
- Slowly add the olive oil to the mix with the motor running.
- Add the lemon juice and pulse to combine.
- Season to taste (optional).
- Enjoy on top of pasta, pizza or in a sandwich.