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005. Pumpkin Seed Pesto
RECIPE BY RACHAEL GORJESTANI | PHOTOS BY ALLIE FORAKER
Pesto is so versatile. It’s great on seasonally roasted vegetables, salads, fish, seared steak, or chicken. I love using as a spread
on a sandwich - but my favorite has to be with eggs. Use it however you like as it’s easy to make, but whatever you do, make it.
This version is dairy free because I always felt that component was unnecessary, but by all means if you’re itching for some parm, add it in.
My favorite thing about pesto is that you can make it with pretty much any seed, nut, and herb. Don’t have pumpkin seeds?
Use sunflower, walnut, or the traditional pine nut. Herbs? You’re welcome to add in other greens like cilantro, arugula, kale, or carrot tops
(yes, really you can use those for something).
Makes just over 1 cup
1⁄2 cup toasted pumpkin seeds
1 large garlic clove
2-3 handfuls of basil, roughly chopped, about 1 1⁄2 cups 1 handful of parsley, about 1⁄2 cup
2 tbsp lemon juice, about 1⁄2 lemon, more to taste
1⁄2 - 2⁄3 cup Other Brother olive oil
Few big pinches of salt
Place all the ingredients in a food processor or high speed blender. Blend. Every few seconds you’ll need to scrape the sides. Add any additional oil to bulk it up. Taste and make any adjustments. You may also add a little water to create more of a salad dressing.
You will yield slightly different sauces if using a food processor or a high speed blender. A food processor will create a slightly chunkier sauce whereas the blender will create a smoother sauce. And, the blender will need a little more liquid to properly blend. Both methods will make tasty pesto.