the ultimate condiment

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last week, frost warnings were issued for our town…so i harvested a ton of basil.  so much basil, no pine nuts and no walnuts. what to do? the following is what came of it all:

Pesto
1 cup raw pumpkin seeds
3 tablespoons chopped garlic
5 packed cups of basil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 cup olive oil
1/2 cup walnut oil (if you don’t have this tasty stuff, get it or just use olive oil)
1 cup freshly grated Parmesan

Throw seeds and garlic in the foodprocessor and blend for 15 seconds.

Add basil leaves, salt and pepper

With food processor running, slowly pour in oil. Add Parmesan.

I like my pesto a bit chunky–so i don’t blend very much.

Use pesto right away (eat it on veggies, pasta, bread, spoon) or refrigerate or freeze (put a thin film of olive oil on top to help prevent browning).

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4 thoughts on “the ultimate condiment

  1. I like the new look Judy! I’m up to my ears in basil right now. I’ve never made pesto with pumpkin seeds before. I’ll have to give it a try. I like to freeze my pesto in ice cube trays and then pop them out and store in a ziploc bag. Then I can just thaw out a cube or two as needed. I usually mix in a little fresh lemon juice to liven it up. I’ve never had an issue with it browning.

    1. i love the ice tray idea. and maybe if i use some lemon juice, i wouldn’t have a problem with browning. i was surprised by the taste of the pumpkin seeds…i liked the texture and when cooked (we had it on chicken this weekend) the seeds had a whole new flavor–rich. really good and a cost effective alternative to pine nuts.

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