Pumpkin Seed, Basil And Miso Pesto - cooking recipe

Ingredients

2 tablespoons shelled pumpkin seeds
2 cups basil leaves, tightly packed
2 cloves garlic
2 teaspoons fresh lemon juice
2 teaspoons miso
1 teaspoon honey
1 tablespoon extra virgin olive oil
2 tablespoons water

Preparation

Preheat oven to 325*.
Toast pumpkin seeds for 5 minutes.
Place seeds and all remaining ingredients in a food processor andblend until smooth.
Store, covered, in the refrigerator for up to five days.