Pumpkin Seed Pesto

Traditionally, pesto is made with pine nuts, and a lot less garlic.  My version uses pumpkin seeds because they were relatively cheap to get a hold of, and still taste yummy.  It has extra garlic to help ward off lecherous vampire teenagers.

Ingredients

• 1 head garlic, peeled and chopped
• 1 bunch basil, blanched and shocked
• 1/2 cup unsalted pumpkin seeds, toasted
• at least 1/2 cup olive oil, more as needed
• salt & pepper to taste

In a food processor, combine ingredients and blend until smooth.  Add extra oil, and scrape down sides as needed.  When all of the ingredients have been finely minced, transfer the mixture to a saute pan and cook until sizzling, fragrant, and nutty.  (About 8 minutes)

You only need a little bit of this for most recipes, so I recommend freezing it in small batches to use later.