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
- 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.