ChefUptothePlate

Food, Nutrition and Cooking

Presto, Pumpkin Seed Pesto

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Basil’s in the food processor along with the garlic. Uh-oh- I put in enough garlic for 2 cups of basil and I only had one cup; a trip to the veggie drawer and Presto…

Carrot, Celery, Basil, Pumpkin Seed Pesto

1 cup packed fresh basil leaves

2 ribs celery, cut into chunks

1 carrot, cut into chunks

6 cloves of garlic, chopped roughly or put through a garlic press

3/4 cup toasted pumpkin seeds (unsalted)

1/2 parmigiano reggiano

1/2 cup extra virgin olive oil

In a food processor, pulse basil, celery, carrot and garlic until very finely chopped. Add cheese and pumpkin seeds and process until desired consistency is reached. With food processor running, drizzle in olive oil. Process another few seconds and voila!

Makes ~ 2 1/2 cups of pesto

Pesto should be refrigerated. Can be frozen and thawed as needed.

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Author: ssleedsrd1843

Sari Schlussel-Leeds, MS, RD, CDN is a Registered Dietitian who loves to cook and to eat! Her love of both naturally led to a career in nutrition. After years practicing clinical nutrition, Sari now focuses on Nutrition Education. Sari’s limits her private practice to the counseling of adults specializing in medical nutrition therapy. With “moderation” as her mantra, Sari knows that no matter what the condition, eating needs to be pleasurable. Her blog, www.chefuptotheplate.wordpress.com, is a forum reflecting that mantra with healthful and delicious foods as well as tips for a healthy lifestyle. All content of www.chefuptotheplate.wordpress.com is the intellectual property of Sari Schlussel-Leeds, MS, RDN, CDN

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