½ raw pumpkin seeds

2 cloves garlic

3 oz (about 4 cups) basil

1 tbsp. lemon juice

⅔ cups olive oil

1 ¼ teaspoons pink Himalayan salt

¼ tsp. black pepper

PREHEAT oven to 350 degrees.

SPREAD pumpkin seeds on a baking sheet and toast in the oven for 8-10 minutes.

ALLOW the pumpkin seeds to cool down before making pesto.

BLEND toasted pumpkin seeds and garlic with a food processor, blender, or immersion blender. 

ADD basil and blend until a paste is formed.

TRANSFER the paste to a separate bowl or jar.

ADD olive oil, lemon juice, pink Himalayan salt, and black pepper to the basil paste. 

STIR everything together with a spoon.