Pesto Mayonnaise

From the Italian word “pestare,” meaning to “pound or crush,” pesto is a perfect way to use up basil and other greens. Traditionally made with pine nuts, we substitute pumpkin seeds to keep it nut free. Serve on pasta, as a vegetable dip or use for a delicious sandwich spread.

Difficulty

Beginner

Yield

Makes 2 cups

Ingredients

3/4 cup fresh herbs, packed1 clove garlic, minced1/4 cup pumpkin seeds Juice from 1/4 lemon1/4 teaspoon parmesan cheese, grated1/2 cup olive oil, or more as needed1 cup Mayonnaise Salt to taste Pepper to taste

Equipment

Measuring cupsMeasuring spoonsFood ProcessorGraterSpatulaCutting boardChef's knifeTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Prepare the herbs by removing the leaves from the stem and discarding the stems.

Grate parmesan cheese.

Remove peel from the garlic and chop roughly.

Cut lemon in half, and squeeze out juice, making sure to dispose of the seeds.

Measure out pumpkin seeds and olive oil.

In the bowl of a food processor combine the herbs, pumpkin seeds, garlic, parmesan, and a squeeze of lemon juice. Begin to blend.

While blending, drizzle in the olive oil to reach the desired consistency.

You can make your pesto as textured or smooth as you like. Season to taste with salt and pepper. If the pesto tastes flat, usually a pinch of salt and a squeeze of lemon is all it needs. Pulse to combine. Mix with mayonnaise.

Scratch-made Mayonnaise

Oil and water don’t mix – or do they? Learn about the emulsification process by making scratch-made mayo, a blend of oil and water (eggs)!

Cook now!