Sage and Pumpkin Seed Pesto


½ cup toasted, hulled pumpkin seeds

1/3 cup fresh sage leaves

2/3 cup fresh Italian parsley (flat leaved)

½ cup grated Parmesan cheese

1/3 cup extra virgin olive oil

1 clove of garlic, sliced

Juice of ½ lemon (optional)

Salt and pepper to taste


In small bowl of food processor, blend seeds, herbs, cheese and garlic. Drizzle in the oil, a bit at a time until mixture is the right consistency. Taste and adjust the seasoning. If mixture seems bland, add the lemon juice a little at time, until you are happy with the taste.

Refrigerate for a few hours for the flavours to develop.  (Can be frozen)