INGREDIENTS:

½ cup of parsley

¼  cup of roasted pine nuts

½  cup of grated Pecorino cheese

½ cup of olive oil

¼ cup of pumpkin seed oil

2-3 garlic cloves

3-4 tablespoons of water

Salt and pepper to taste

DIRECTIONS:

Blenderize all ingredients. Add some water or oil, if needed.

If you do not use up all pesto at once, fill the rest of it into a jam jar. It can be stored in the fridge for a few days.