Skip to main content
Epicurious
Gourmet

Kemp's Pesto

By Kemp Minifie

1.9

(2)

Learn how our executive food editor rediscovered the joys of fresh pesto and made it her own.

Ingredients

2 to 3 large garlic cloves
1/2 teaspoon fine sea salt
1/3 cup raw green (hulled) pumpkin seeds (pepitas) or sunflower seeds
2 cups packed basil leaves
1 cup packed flat-leaf parsley sprigs
1/2 cup grated Parmigiano-Reggiano
1/3 cup extra-virgin olive oil

Preparation

  1. Step 1

    Mince and mash garlic to a paste with sea salt.

    Step 2

    Pulse seeds in a food processor until finely ground. Add garlic paste, basil, and parsley to processor and pulse until finely chopped. Add cheese and oil and pulse to combine.

TagsSaucePumpkin SeedSeedSunflower SeedBasilHerbs & SpicesParsleyParmesanCheeseDairyGluten FreeVegetarianMake Ahead5 Ingredients or FewerEasyNo-CookFood ProcessorGourmet
Read More
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pan Herbed Chicken and Biscuits
Biscuits and gravy, but make it spring.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.