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.

More Pesto Recipes


Next Story