Pumpkin Seed Parsley Pesto
If you have only ever tried basil pesto you don't know what you are missing. Give this parsley pesto a whirl, you won't be sorry. I make it all through winter when I have an abundance of parsley in the garden. The pumpkin seeds are also a sway from the norm, but a delightful one.
Ingredients
- ⅓ cup pumpkin seeds, toasted
- 1 cup firmly packed parsley leaves
- 1 garlic clove, peeled
- 30 g grated Parmesan
- Juice of half a lemon - about 3 tablespoons
- Salt and pepper
- About 150ml olive oil
Instructions
- Place all the ingredients except the olive oil into a food processor and blitz to combine. With the engine running, drizzle in the olive oil until a thick green sauce is achieved. Scoop into a bowl and serve with the risotto.