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Tiny Dutch Kitchen
Pumpkin seed pesto
Ingredients
Instructions
  1. Finely grate the Parmesan cheese. Set aside.
  2. Add the pumpkin seeds, garlic, olive oil, lemon juice, salt and pepper to a food processor or blender. Blend into a fine paste.
  3. Add the fresh basil, using both the leaves and soft stems, to the food processor. Pulse this until all the basil has been chopped, but don’t process it into a complete pulp.
  4. Add the paste to the grated Parmesan cheese and stir until combined. Add a bit more olive oil, if the paste seems too dry.
  5. The pesto will be at its best when used right away. If you want