Ingredients:

  • 2 cups fresh basil leaves, packed (approximately 60g)
  • 1/2 cup pumpkin seeds (pepitas), raw or toasted (75g), plus extra for garnish
  • 2 cloves garlic, peeled
  • 1/2 cup grated Parmesan cheese, finely grated (50g)
  • 1/4 cup extra virgin olive oil (60ml), plus more as needed
  • 2 tablespoons lemon juice, freshly squeezed (30ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat a small skillet over medium heat. Add pepitas and toast, stirring constantly, until lightly golden and fragrant. (About 2 minutes. Watch them closely; they burn easily!)
  2. In a food processor or blender, combine basil, pepitas (toasted or raw), garlic, and Parmesan cheese.
  3. Pulse the ingredients until coarsely chopped.
  4. With the motor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You may need to scrape down the sides of the bowl a few times.
  5. Stir in the lemon juice. Season with salt and freshly ground black pepper to taste.
  6. If the pesto is too thick, add a little more olive oil, 1 tablespoon at a time, until you reach the desired consistency.
  7. Serve immediately or store. Garnish with extra pepitas, if desired.