Delicious Pumpkin Seed Pesto

In a large skillet over medium heat, toast the raw pumpkin seeds, stirring constantly to avoid burning. Toast just until they are lightly browned. You will know when they are done when they start to “pop” and puff up. Remove from heat and let cool.

Rinse the fresh basil, then pat dry with a clean dish cloth or paper towel.

In a food processor, combine fresh basil leaves, cooled pumpkin seeds, garlic, parmesan, and lemon juice. Pulse a few times until roughly chopped, scraping down sides if needed.

With motor running, stream in approximately 1 cup of extra virgin olive oil until pesto mixture is smooth and creamy. Scrape down sides as needed.

Once pesto is combined, taste, and add salt and pepper as needed, pulsing in blender after adding to combine.

This can be used immediately, but it is best if allowed to sit in the fridge overnight before use. Store in an airtight container up to four days in fridge.

Can be used with anything you want! Pasta, fish, mixed with mayo for a sandwich spread, etc.