I was thrilled to be watching Everyday Italian and see a virtually dairy-free pesto. Giada adds Parmesan and uses walnuts. I don’t think it needs cheese (and trust me, I like cheese on everything), and I add toasted pumpkin seed in place of walnuts to make it safe for my allergic toddler. Here’s Giada De Laurentiis’ original version, and here’s my modified version:
1 cup fresh parsley leaves, packed down
1/2 cup chopped toasted pumpkin seeds
1 lemon, zested and juiced
2 cloves garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides. Then, with the machine running, drizzle in 1/2 cup extra-virgin olive oil.