Learn how our executive food editor rediscovered the joys of fresh pesto and made it her own.
Ingredients
2 to 3
large garlic cloves
1
/2 teaspoon fine sea salt
1
/3 cup raw green (hulled) pumpkin seeds (pepitas) or sunflower seeds
2
cups packed basil leaves
1
cup packed flat-leaf parsley sprigs
1
/2 cup grated Parmigiano-Reggiano
1
/3 cup extra-virgin olive oil
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Preparation
Step 1
Mince and mash garlic to a paste with sea salt.
Step 2
Pulse seeds in a food processor until finely ground. Add garlic paste, basil, and parsley to processor and pulse until finely chopped. Add cheese and oil and pulse to combine.