Pumpkin Seed Pesto - Chef Eileen Quinn

1/2 cup hulled, roasted, salted pumpkin seeds
2 tbsp grated Parmesan cheese
2 cloves garlic
1 cup basil
½ cup fresh parsley
2 tbsp lemon juice
2 tsp. lemon zest
½ cup extra virgin olive oil

Combine the pumpkin seeds, cheese and garlic in the bowl of a food processor. Process until the seeds are finely ground. Add the herbs, lemon juice, and lemon zest and pulse in the olive oil until the herbs are chopped and the olive oil just incorporated.

Serve immediately or refrigerate for up to two days or freeze for up to two months until ready to use.