I love pesto and when I went to Italy I was hoping to go to Genoa where it is their specialty.  Unfortunately, there was a lot of rain and the town flooded so we were unable to go, but here is my adaptation of a pesto.

Toasted Pumpkin Seed Pesto

7ea      Small garlic cloves

1C       Pumpkin seeds

3C       Basil Leaves

1/2C    Tarragon Leaves

1/2C    Chopped Chives

1.5C    Olive Oil

TT        S&P

• Toast the pumpkin seeds at 350°F for 8 minutes and let cool.
• Place all ingredients except the oil in a food processor and pulse until everything is chopped.
• Stream in the olive oil while pulsing the pesto.
• Season to taste.

This will keep in the refrigerator for about four days.