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Fresh Herb Pesto

by Chef Birgitte Antonsen

This pesto can last up to one week refrigerated or can be frozen into smaller batches and defrosted before use. Serve the pesto in soups, as a dip for vegetables and crackers, or as a spread for sandwiches.

1 cup organic pumpkin seeds, soaked in water for 8 to 12 hours
1/2 cup organic extra-virgin olive oil
4 cloves garlic, peeled
4 Tbsp. organic white miso
4 Tbsp. organic lemon juice
4 oz. mixed herbs (basil, parsley, cilantro, mint, etc.)

• Place all the ingredients in a food processor and pulse until combined.

Makes 2 cups