A unique twist on traditional basil pesto. A mild pesto made with pea shoots and pumpkin seeds.
Place all the pesto ingredients, except the oil, in a food processor. Pulse until the ingredients are crumbly.
Slowly add the oil while pulsing the food processor, adding enough oil to reach the desired consistency (1/2 cup is recommended). The final pesto should have some "bite" (it won't be completely smooth).
Use the pesto immeadiately and/or store the pesto in an air-tight jar in the fridge for up to 5 days. Alternatively, you can also freeze pesto in ice cube trays (this makes for the perfect amount) and store in a bag or container in the freezer for several months.
Ideas for how to use the pesto: Toss with fresh pasta and roasted tomatoes (roast cherry tomatoes with a splash of olive oil at 425F until soft, about 25-30 minutes), spread the pesto on a wrap or bread to make a sandwich, replace your favorite pasta sauce with pesto sauce, replace pizza sauce with pesto sauce on homemade pizza dough, or toss with roasted veggies.