Spinach & Pumpkin Seed Pesto

Food & Fun - By Josh Capon on

This seasonal spread/topper is earthy, rich and only takes minutes to make in a food processor.

Chef Capon likes to use this pesto on his Wild Mushroom Flatbread.

Ingredients
  • 1 cup spinach
  • 1 cup basil leaves
  • 1 cup toasted pumpkin seeds
  • 1 cup grated parmesan cheese
  • 1 ½ cups olive oil
  • 1 teaspoon salt
  • 1 teaspoon chili flake
  • 1 clove garlic
Preparation

Combine all ingredients in the bowl of a food processor and process, using a spatula to scrape down the sides as needed.