2 Packed cups basil, leaves only. 1 Packed cup flat leaf parsley, thick stems removed. 5 Each garlic cloves, peeled (can use more or less garlic depending on flavor desired). 0.25 Cup pumpkin seeds, raw or pine nuts. 4 Ounces lemon juice, freshly squeezed. 9 Ounces extra virgin olive oil. 0.25 Cup Parmesan cheese, grated. 1 Teaspoon kosher salt, to taste. 0.5 Teaspoon black pepper, ground.
  1. In a food processor place all ingredients except for the Parmesan cheese and olive oil and begin to process.
  2. Drizzle olive oil in order to make the pesto. Taste and adjust seasoning.
  3. Finish by stirring in the Parmesan cheese.
  4. Pesto can be refrigerated for 3 days or frozen for one month.
  5. Serve with pasta or as a sauce for roasted potatoes or your favorite grilled fish.

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