This tasty pesto is made from flat-leaf parsley, which gives it a fresh and vibrant flavor. Pumpkin seeds, or pepitas, are toasted until warm and nutty, and make this pesto safe for those with tree nut allergies.
|1⁄3 c||pumpkin seeds ([pepitas], raw, hulled)|
|1 clv||garlic (minced)|
|2 c||flat-leaf parsley (leaves, packed)|
|1⁄4 t||black pepper|
|1⁄4 c||Parmigiano-Reggiano (grated)|
|1⁄3 c||olive oil|
Place the pumpkin seeds in a heavy skillet over medium heat. Toast, stirring frequently, for 3-4 minutes, until the pumpkin seeds are puffy and golden. Remove from heat and set aside.
Use the flat side of a heavy knife to smash the garlic with the salt until it forms a paste. Place the garlic and salt paste in the bowl of a food processor. Add the parsley and black pepper, and pulse until chopped. Add the grated Parmigiano and the toasted pumpkin seeds and process until minced. While the motor is running, slowly pour in the olive oil in a slow, steady stream. Pulse to incorporate, and enjoy.
This recipe will cover 1 pound of pasta. If serving with pasta, place the pesto in a large serving bowl. Reserve 1/2 cup of the pasta cooking water, and whisk it into the pesto. Drain the pasta, and toss with the pesto and salt and pepper to taste.