I’ll be doing something very interesting (and tasty) with this pesto next week.
Yes, I know it’s cruel to keep you hanging on. Almost as cruel as making people wait months between seasons of Game of Thrones.
But this blog is a one-woman/one-kitchen kinda operation and I have to maximise my recipes so I’m not constantly tied to the stove-top.
I will give you a clue though: it involves stuffing it into meat.
Pepita Pesto (makes about 1 cup)
- 1/4 cup raw pepitas
- 1/4 cup grated parmesan
- 1 tbsp extra virgin olive oil
- 2 cloves garlic
- 1 small bunch (2 oz) basil leaves, roughly chopped
- 2 tsps fresh lemon juice
- Blend all the ingredients together in a food processor until a chunky paste.
- Store in the fridge ’til needed.
Like this? You might also like:
This post was also shared at Party Wave Wednesday