Ingredients

• 1.5 cups borage leaves
• 2 tablespoons pumpkin seeds
• 2 tablespoons freshly grated Parmesan cheese
• 1 clove garlic , or more to taste
• salt
• 4 tablespoons extra-virgin olive oil , plus more as needed

Instructions

1. 1 Wash and dry borage leaves. Roast pumpkin seeds in a dry skillet until lightly browned, 2 to 4 minutes. Remove and allow to cool.
2. 2 Combine borage leaves, roasted pumpkin seeds, Parmesan cheese, garlic, and salt in a food processor. With the food processor running, add olive oil, and process until a smooth paste forms. Transfer to a jar and add more olive oil to cover. Store in the refrigerator.

Nutrition per serving