Pumpkin Seed Pesto with Roasted Red Pepper and Kalamata Olives
- Lightly toast pumpkin seeds in a dry pan.
- In a food processor, chop toasted pumpkin seeds and garlic. Add basil, miso, thyme, and fennel, and blend.
- Slowly add olive oil until paste consistency is formed.
- Then add roasted red pepper and Kalamata olives, and blend briefly.
- Serve over lomein noodles.