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Total Time
15mins
Prep 5 mins
Cook 10 mins

The Washington Post, March 14, 2012 From Washington food writer Emily Horton.

Ingredients Nutrition

Directions

  1. Heat a large, heavy skillet over low-to-medium heat. Add the pumpkin seeds and cook, tossing them occasionally, until the seeds are fragrant and slightly puffed, 5 to 7 minutes.
  2. Meanwhile, use a large mortar and pestle to crush the garlic and salt into a paste. Add the pumpkin seeds and grind the mixture into a coarse powder. Add the olive oil; use the pestle to incorporate it until well blended. Add the cayenne pepper and stir to incorporate. The pesto should be moist but crumbly.