Almost as good as eating peanut butter out of the jar.
1 x bunch parsley
1/4 x cup pumpkin seeds, toasted
1/4 x cup olive oil
1 x clove garlic
1 x TBS lemon juice
1 x TBS parmesan
Blitz it all in the food processor until it’s reached the consistency you like
Best to do the parsley and garlic first to break it down a bit
Then add seeds, olive oil, parmesan and lemon juice
Add salt to taste.
Pesto is traditionally made with basil and pine nuts, but don’t feel like you have to stick with the same old recipe all the time. This is pretty energy dense stuff, so don’t get tooooo crazy (one tablespoon is plenty) – I like to use pesto as a pasta sauce, or spread on toast with poached eggs, or as a dip for carrot sticks. Try using rocket leaves for another variation, or different kinds of nuts and seeds. It’s a good trick when you have a bunch of leaves or herbs that are borderline not-so-fresh anymore, just blend them up into pesto and ta-da! Good as new.
(Also, this recipe works just as well without the parmesan cheese if you want to make it vegan-friendly.)