2 cups of firmly packed fresh basil leaves, washed
1 cup of pumpkin seeds
1 large clove of fresh garlic, peeled and roughly chopped
¾ teaspoon of salt
½ cup of olive oil
Place all the ingredients into a blender and blend until everything is well combined. I like to leave it a little chunky in texture.
Check the seasoning and serve.
Yields : Approximately 1.5 cups of pesto.
Time: 10 minutes.
Freeze: Is suitable to freeze.
Note: Don’t over blend the ingredients as the pesto can take on a gluggy texture.
If you cook the garlic in a little water for a few minutes, it takes away that astringent taste raw garlic has.