Dill & Pumpkin Seed Pesto Pasta

My favourite all-time easy pasta recipe. And my kids LOVE it, I cook extra & put it in their school lunch to eat cold.

In a food processor add:
- 1 cup of fresh dill
- 1/2 cup of toasted pumpkin seeds
- 1 Tbsp lemon juice
- Dash of Tabasco (if you like)
- 1/2 cup olive oil (maybe more)
- Salt/pepper

Slowly add olive oil & pulse until pesto like texture is achieved. Don’t over process, some texture is good.

Cook up your favourite pasta until al dente. Drain water, toss your pasta while still hot with around 2 tablespoons of pesto per person.

Plate with a sprig of dill, a few pumpkin seeds, a drizzle of your fav olive oil & a little cracked pepper. The remaining pesto lasts in the fridge for days, or freeze for months. 



Chef Mike Ward's Dill and Pumpkin Seed Pasta