Pumpkin Seed Dip | RICARDO

Ingredients

• 3/4 cup (180 ml) shelled pumpkin seeds, lightly toasted
• 1 or 2 cloves garlic, sprout removed
• 1/2 cup (125 ml) Parmigiano-Reggiano cheese, grated
• 1 cup (250 ml) basil leaves, cleaned and dried
• 1 3/4 cups (430 ml) creamy yogurt (Mediterranean-style)
• 1/4 teaspoon (1 ml) honey
• 1/4 teaspoon (1 ml) Cayenne pepper
• Salt and pepper