1 cup fresh basil leaves

1/2 fresh parsley leaves

10 leaves of fresh oregano (1 tsp if dried)

1 tbs of parmesan

1 tbs of pumpkin (or pepitas) seeds

1/4 cup of extra virgin olive oil

1 garlic clove (cored – cut the glove in half and remove the heart, this prevents it from having a bitter taste)

Salt and pepper to taste


Blend all ingredients with a food processor until they become one.  Cook dried pasta (of your choice), strain the pasta almost completely, but keep a small amount of the salted pasta water (just enough so the pasta is not dry). Thoroughly mix the pesto sauce in with your pasta. If you have extra, don’t fret. I always use the left over as a salad dressing (I mix the pesto sauce with a little bit of vinegar and toss it with mixed greens).



Author: houseregulars

FOOD, RECIPES, AND HERBAL REMEDIES. Follow us on instagram for daily tips & recipes @houseregulars