This is a great recipe to make use of your leftover pumpkin seeds and add some fiber and heart-healthy fats to your meal at the same time. Enjoy this pesto over a baked chicken or fish, or over a plate of your favorite raw or steamed vegetables!
Makes 10 servings
Ingredients:
- ½ cup pumpkin seeds
- ¾ cup extra virgin olive oil
- 2 clove garlic, sliced
- ½ cup grated Parmesan Reggiano
- 1 tsp sea salt
- ¼ tsp ground pepper
- 4 cups fresh basil leaves
- 1 hawaiian chili, cleaned and seeded ( optional)
Directions:
- Toast pumpkin seeds for a few minutes in a pan then transfer to a baking pan and bake at 350-degree for 12-15 minutes, tossing the seeds every 5 minutes. You just want them to be mildly toasty.
- Remove the pan from the oven and add a 1/4 cup of olive oil and a couple cloves of sliced garlic and sliced chili (optional). There will be enough residual heat from the pan to toast the seeds and garlic quickly in the olive oil, which will take away the garlic’s raw intensity. Transfer to a plate and let cool.
- Fill a blender with fresh basil leaves (about 4 cups). Add 1/2 cup of grated Parmesan Reggiano , 1/2 cup of your olive oil, toasted pumpkin seeds, garlic, chili, salt, black pepper.
- Puree to a smooth consistency.
