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Epicurious
Gourmet

Kemp's Pesto

By Kemp Minifie

1.9

(2)

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

  1. 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.

TagsSaucePumpkin SeedSeedSunflower SeedBasilHerbs & SpicesParsleyParmesanCheeseDairyGluten FreeVegetarianMake Ahead5 Ingredients or FewerEasyNo-CookFood ProcessorGourmet
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