When I lived in Ecuador, basil was hard to come by. I’m sure it would have grown happily in the mountain air, but the seeds were impossible to find. Or maybe I wasn’t looking hard enough, because I was too preoccupied with keeping on top of the massive bunches of parsley that arrived in my Canasta each week. My solution, a new pesto; slightly tangier and not incredible on pasta. But! Delicious on anything else: sandwiches, in soups, in salad dressings, on vegetable salads, in stir-fry, the list goes on.
Parsley and Roasted Pumpkin Seed Pesto
- Yield: 4 oz. jelly jar, plus some for immediate spreading 1x
- 1/2 bunch parsley
- 1/4 cup olive oil
- 1/2 lemon, freshly squeezed juice
- 1/2 teaspoon sea salt
- 1 tablespoon plain yogurt
- 1 tablespoon roasted, salted pumpkin seeds
- Strip the parsley leaves from the stems; when blended, they tend to be bitter. Save for soups and salads. Rinse and drain the leaves, squeezing out any excess water with your hands. Don’t be afraid to crush the leaves – they’re about to go into the blender! Toss all ingredients into the blender and whirl until smooth.
- You can make more, and store in an ice cube tray (See: Sunflower Seed Pesto)