Thursday, September 10th, 2009
Parsley and Pumpkin Seed Pesto
Originally from the Hollyhock Cookbook, I’ve adjusted this recipe slightly to suit my tastes. I love this variation on pesto, and not just because it’s cheaper to make. It’s rich without being heavy.
Parsley and Pumpkin Seed Pesto
- 2 cups Parsley, packed
- 1.5 cups Pumpkin Seeds, toasted
- 2-3 tbsp Garlic
- 1 tsp Salt
- 1/4 cup White Wine Vinegar
- 3/4 cup – 1 cup Olive Oil
- In a cast iron skillet, toast pumpkin seeds allowing them to pop!
- In a food processor, process garlic and then add the toasted pumpkin seeds. Crumble.
- Add parsley and process as best you can.
- Add the salt and white wine vinegar and continue.
- While the machine is on, add olive oil slowly.
- Serve on steamed or sautéed veg or pasta or as a dip with fresh veg…
on Sunday, September 13th, 2009 at 11:32 am:
I just happened to have all the ingredients in the house when I came across your recipe. I had my toddler help me make it (he presses the buttons on the food processor), and we both enjoyed it very much! I really like the zing that the white vinegar adds.
on Sunday, September 13th, 2009 at 12:34 pm:
That is so nice to hear, Susan! I really like this recipe too- especially because the ingredients are easy to have on hand year round!
on Tuesday, July 13th, 2010 at 7:30 pm:
must be such a great one …
I have to confess I would eat at your table anytime ; ) !