Pumpkin Seed Goat Cheese Pesto Nick Fauchald   From Every Day with Rachael Ray November-December 2005 Pumpkin Seed Goat Cheese Pesto Prep Time: 30 min 1/2 cup extra-virgin olive oil 2 cups hulled pumpkin seeds (8 ounces) 2 shallots, finely chopped (about ¼ cup) 4 garlic cloves, finely chopped Kosher salt and freshly ground pepper 1/2 cup chopped flat-leaf parsley 1 tablespoon chopped fresh sage (about 10 leaves) 5 ounces soft goat cheese 1/2 cup water Juice of 2 lemons (5 to 6 tablespoons) 1. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the pumpkin seeds and cook, stirring, until they begin to turn brown (some will pop), about 5 minutes. Add the shallots and garlic and cook until softened, about 2 minutes. Season with salt and pepper and transfer to a plate to cool for 10 minutes. 2. Add the pumpkin seed mixture to a food processor along with the parsley, sage, goat cheese and water. Turn the processor on and drizzle in the remaining 6 tablespoons of olive oil, until the mixture reaches an oatmeallike consistency. Transfer to a bowl and add the lemon juice and salt and pepper to taste.

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