Roasted Pumpkin Seed Pesto

• 100 g pumpkin seeds (roasted)
• 50 g parmesan cheese
• 50 ml olive oil (amount depends on preferred consistency of pesto)
• 2 garlic cloves
• 2 -3 tablespoons pumpkin seed oil (if available)
• 12 teaspoon lemon, cest
• 1 tablespoon lemon juice
• 1 -2 tablespoon parsley (optional)
• salt and pepper

1. Add toasted pumpkin seeds, cheese, garlic cloves, lemon cest, lemon juice and parsley to a mortar.
2. Use pestle to produce a rather smooth (or chunky) paste.
3. You can also use a blender.
4. Add both pumpkin seed and olive oil slowly to the paste until of creamy consistency.
5. Salt and pepper to taste.

pumpkin seeds, parmesan cheese, olive oil, garlic, pumpkin, lemon, lemon juice, parsley, salt

Taken from www.food.com/recipe/roasted-pumpkin-seed-pesto-491760 (may not work)