Ingredients
Scale
- 1 large head of garlic
- 3 tablespoons olive oil (for roasting), plus more for drizzling
- 1 cup raw pumpkin seeds (pepitas)
- 2 cups fresh sage leaves, packed (about 2-3 bunches)
- ½ cup fresh parsley leaves
- ⅔ cup extra virgin olive oil
- ½ cup grated Parmesan cheese
- 2 tablespoons lemon juice
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F. Slice the top ¼ inch off the garlic head to expose the cloves.
- Place it on a piece of aluminum foil, drizzle with olive oil, and wrap it up tightly. Roast for 40-45 minutes until the cloves are golden brown and completely soft.
- Let it cool for a few minutes, then squeeze the roasted cloves out of their papery skins. Set aside.
- While the garlic roasts, add the pumpkin seeds to a dry skillet over medium heat. Toast them for 4-5 minutes, stirring frequently, until they’re fragrant and starting to pop.
- Some will puff up slightly and turn golden. Remove from heat and let them cool completely.
- Add the cooled pumpkin seeds to a food processor and pulse until they’re roughly chopped. Add the sage leaves, parsley, and roasted garlic cloves.
- Pulse several times until everything is finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture becomes a thick, slightly chunky paste.
- Add the Parmesan cheese, lemon juice, salt, pepper, and red pepper flakes if using. Pulse until combined, scraping down the sides as needed.
- Taste and adjust the seasoning with more salt, lemon juice, or a drizzle of olive oil if it seems too thick. The consistency should be spreadable but not runny.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
