Honestly, the second Halloween is over all I can think about is Christmas… and because 2020 is going so well I might have started shopping before Halloween. Alex is trying to encourage me to embrace fall a little longer, at least in the kitchen. About a year ago I decided to try my hand at making homemade pesto since we were buying it so often. After I discovered how simple pesto really is, and that it is slightly fool poof, I started getting creative. I remembered trying pumpkin seed pesto on a sandwich at True Food Kitchen. I took a stab at swapping pine nuts for pumpkin seeds and boom it was really that easy. This pumpkin seed pesto is the perfect addition to a toasted chicken sandwich, bruschetta, or any pasta dish. Enjoy! xoxo
Images via Alex Phillips.
Print Pumpkin Seed Pesto Recipe.
In a food processor, add Parmesan cheese, garlic, and basil leaves. Pulse until finely ground, about 1 minute. Add half the olive oil and pulse until well combined. Add pumpkin seeds, the remaining half of olive oil, and salt. Pulse until pesto is mostly smooth, add more olive oil as needed.
Pesto can be made up to 2 days ahead. Cover with plastic wrap, press directly onto the surface, and chill.
