Recipe created by Alexandra Guarnaschelli
From the August 2012 issue of O, The Oprah Magazine
Alex's serving suggestion: "Try serving this alongside roasted chicken, as a dipping sauce."
Makes 1 cup
1 1/2 (about five cloves) chopped garlic
3 cups sliced scallions
2 Tbsp. stemmed tarragon leaves
1 tsp. sugar
1 tsp. kosher salt, plus more to taste
1 tsp. ground black pepper
1/2 cup extra-virgin olive oil, plus more to taste
1/4 cup roasted, shelled, and salted pumpkin seeds
3/4 cup finely grated Parmesan cheese
Total time: 12 minutes
In a food processor, combine garlic, scallions, tarragon leaves, sugar, salt and pepper. Pulse until garlic, scallions and tarragon leaves just come together but are not paste-like. With the motor running, slowly pour in olive oil, scraping sides of bowl as necessary. Check the texture and flavor, adding up to 1/4 cup more olive oil as necessary. Add pumpkin seeds and pulse to combine (the seeds should still be slightly chunky). Transfer pesto to a bowl and stir in Parmesan. Season with salt to taste.