Though I am not a massive fan of overly popular, overdone sauces, pesto and all its adaptations are in the realm of rainbows and unicorns as it touches on herbaceous, fatty, salty, biting and overall richness all in one bite. I made this to go with Broccoli Beef Arancini, but honestly, I put it on just about anything. Cardboard aperitifs anyone? I’ll bring the sauce!
- 1 cup packed basil
- 1 cup good quality olive oil
- 3 cloves garlic
- ½ cup raw pumpkin seeds
- ½ tsp salt (optional)
- 2 oz chopped parmigiano reggiano
Add all to a blender. Blend. Keep blending until it feels uncomfortable. It should be creamy, richly pigmented, super smooth and inviting. Enjoy!