Toasted Pumpkin Seed Pesto

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.

2 comments

  1. It is a shame about the horrible weather in Italy. I’m sorry you missed not being able to travel to your destination. We were in Italy at the end of September and the first part of October and the weather was perfect and I got great photos for my posts. I love pesto that uses different nuts and this sounds great.

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