Pumpkin Seed Pesto

Ingredients

• 1 cup raw pumpkin seeds
• 1 cup fresh parsley
• 8 garlic cloves, peeled
• 5 tablespoons fresh lemon juice
• 1 teaspoons freshly ground pepper
• 1 teaspoon salt (or to taste)
• 2 tablespoons extra-virgin olive oil
• 6 tablespoons broth/stock

Instructions

1. Over low heat, dry-roast pumpkin seeds, stirring constantly for 5 minutes or until they finish popping.
2. Remove from heat and cool. In a blender, process seeds, parsley, garlic, lemon juice, pepper and salt.
3. Slowly add oil and broth and blend until smooth.
4. Toss into hot pasta and serve immediately or transfer to a covered container and refrigerate until needed.

http://www.godairyfree.org/recipes/sauces/pumpkin-seed-pesto-vegan-gluten-free-nut-free-soy-free