Ingredients
8 total- 50g basil leaves
- 25g flat parsley
- 1 tbsp lemon juice
- 60g toasted pumpkin seeds
- 100ml olive oil
- 2 cloves of garlic
- 70g finely grated parmesan cheese
- Salt to taste
Method
8 stepsStep 1
Wash and clean the pumpkin seeds you've scooped out of your carved pumpkin, then dry them on a kitchen towel.
Step 2
Weigh about 200g and toss then with 1 tsp of oil and a good pinch of salt.
Step 3
Bake the seeds on a non-stick baking tray in a preheated oven 170°C until toasted and crisp.
Step 4
Allow the seeds to cool.
Step 5
In a food processor blend the oil, garlic, lemon juice and a touch of seasoning.
Step 6
Roughly chop your herbs, add them to the food processor with your toasted pumpkin seeds until they are all blended together - be careful not to over blend the herbs.
Step 7
Add the parmesan, give it a good mix and pour into a container.
Step 8
Top tip: This pesto also freezes really well.