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
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.
