Pumpkin Seed Pesto Alla Trapanese

Photo by Hallie Sharpless.

Ingredients

Pesto Alla Trapanese

1. 11 cherry tomatoes

2. 1 cup basil, packed

3. 1 cup mint, packed

4. 1/2 cup pumpkin seeds, unroasted & unsalted

5. 1/2 cup grated pecorino romano

6. 2 garlic cloves

7. Zest of 1 lemon

8. Juice of 1/2 lemon

9. 1/4 cup extra virgin olive oil

10. Salt & pepper to taste

Prep time: 10 mins

Servings: 4

Steps

1. Boil a small pot of water to blanch basil & mint. While water comes to a boil, set aside an ice bath.

2. Next, half cherry tomatoes.

3. Once water boils, blanch basil & mint by lowering them into the boiling water in a mesh sieve for 2-3 seconds. Immediately transfer herbs to the ice bath for another 4-5 seconds and then wring out in the sink.

4. To a food processor, add cherry tomatoes, blanched basil & mint, pumpkin seeds, pecorino romano, garlic cloves, & lemon juice & zest. Pulse a few times then slowly drizzle in extra virgin olive oil until pesto forms.

5. Salt & pepper to taste & either use immediately or store in the fridge for up to 5-6 days. To freeze, place in an airtight container and cover with a layer of plastic wrap to prevent freezer burn. Pesto will last in the freezer for up to six months.