Pumpkin Seed Pesto
A perfect recipe for the fall months.
Ingredients
- 3 cups raw hulled pumpkin seeds, pepitas
- 2 garlic cloves, peeled
- 1 cup fresh flat-leaf parsley
- 1-2 teaspoons ground chili pepper; I like Ancho Chili; start with one teaspoon and add more if you like
- 1 heaping teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
- 3/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Line a baking sheet with aluminum foil.
- Place the seeds on the baking sheet.
- Bake until fragrant and slightly starting to brown, about 5-10 minutes.
- Set aside to cool.
- Place the garlic in the food processor and process until the pieces are fine.
- Add the seeds, parsley, chili pepper, and cinnamon. Pulse to combine.
- With the processor running slowly, add the lemon juice and olive oil in a steady stream until combined.
- Season with salt and pepper.
- Store in the refrigerator in an airtight container for up to 5 days.