Ingredients
1 1/2 tbsp. chopped garlic
3 c. Sliced scallions
2 tbsp. stemmed tarragon leaves
1 tsp. sugar
1 tsp. kosher salt
1 tsp. ground black pepper
1/2 c. extra-virgin olive oil
1/4 c. roasted, shelled, and salted pumpkin seeds
3/4 c. finely grated Parmesan cheese
1 splash pumpkin seed oil
Preparation
Step 1In a food processor, combine garlic, scallions, tarragon, sugar, salt, and pepper. Pulse until garlic, scallions, and tarragon just come together but are not paste-like. With the motor running, slowly pour in olive oil, scraping sides of bowl as necessary. Check the texture and flavor, adding up to 1/4 cup more olive oil as necessary. Add pumpkin seeds and pulse to combine (the seeds should still be slightly chunky). Transfer pesto to a bowl and stir in Parmesan and pumpkin seed oil or sesame oil. Season with salt to taste. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
