Two Twits out of three swear by this pesto. Me, too. It meets my trifecta for the perfect recipe: easy to make, tastes yummy, good for you.
Parsley and Pumpkin Seed Pesto
(from River Cottage Everyday by Hugh Fearnley-Whittingstall)
5 tablespoons pumpkin seeds
1 garlic clove, roughly chopped
1 bunch parsley (about 2 ounces)
½ to ¾ cup extra virgin olive oil
3 tablespoons parmesan cheese, finely grated
juice of ½ lemon
freshly ground pepper and sea salt
Put the pumpkin seeds and garlic in a food processor and pulse until the seeds are a coarse grain. Add the parsley and pulse until finely chopped and blended with the seeds and garlic. With the machine running, pour ½ cup oil in a slow, steady stream until you have a fairly thick, grainy paste (I prefer my pesto on the thinner side, so I stream in a bit more oil). Scrape the mixture into a bowl, stir in the cheese, then add the lemon, salt and pepper to taste. Serve on Seedy Crackers or toasted rye bread.