Garden Greens Pesto
We make this year-round from whatever the garden is giving us. The pepitas are a permanent swap — two of the kids are allergic to tree nuts — but I'd make it this way even if they weren't. Store-bought greens work fine. Market basil is great. But if you've got something growing in the garden, use it. Things always taste better when they’re homegrown.
Toast a small handful of pumpkin seeds in a dry pan over medium-high heat until fragrant, three to five minutes. Set aside.
In the same pan, lower heat and cook four to five unpeeled garlic cloves until softened and skins are lightly spotted, about eight minutes. Peel and add to a food processor with the seeds.
Add half your greens — roughly three cups total of whatever is growing: basil, arugula, spinach, kale, in any combination, thick stems removed — pulse until coarsely chopped, then add the rest with half a teaspoon of salt and process until fine. With the machine running, pour in half a cup of good olive oil until smooth. The pesto should be the consistency of whipped cream cheese. Taste.
Add another clove or two of raw garlic if it needs more oomph. Salt to taste.
Store in a jar with a thin layer of oil on top. Refrigerate to keep fresh. It freezes well.
