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Parsley and pumpkin seed pesto

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Parsley and pumpkin seed pesto
A deliciously different (and frugal) pesto made with toasted pumpkin seeds and fresh flat-leaf parsley. Great tossed with pasta, stirred into soups, or used as a dip or spread.

1 cup tightly packed fresh flat-leaf parsley

1/3 cup finely grated Parmesan cheese
1/3 cup pumpkin seeds—lightly toasted
1 garlic clove—roughly chopped
1 tablespoon lemon juice
1 tablespoon water
½ teaspoon salt
¼ teaspoon freshly ground black pepper

1/3 cup extra virgin olive oil


PLACE all ingredients, except the olive oil, in a food processor or blender. WHILE you process, slowly pour in the olive oil until the mixture turns into a smooth paste (you may have to scrape the sides occasionally).

Variation: Add 1 chopped small red chili or ½ teaspoon of dried red chili flakes for a bit of heat.



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