Put a twist on traditional pesto with this pumpkin seed recipe from Frisco Style Magazine!

Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 4 people

INGREDIENTS

• 1/2 cup(s) roasted pumpkin seeds hulled
• 2 tablespoons(s) grated parmesan
• 2 clove(s) garlic
• 3/4 cup(s) fresh parsley leaves
• 3/4 cup(s) fresh basil leaves
• 2 tablespoon(s) fresh lemon juice
• 1/2 cup(s) olive oil
• salt to taste

INSTRUCTIONS

1. Combine the pumpkin seeds, garlic and Parmesan in a food processor. Pulse on and off, for about 20 seconds, until the seeds are almost ground.
2. Add basil, parsley and lemon juice, and pulse on and off for about 40 seconds.
3. While processor is running, slowly drizzle olive oil into mixture until coarse paste forms.
4. Transfer to a bowl, taste and adjust seasoning with salt. Serve immediately or refrigerate up to two days.