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Garnish with lemon wedges and serve ramekins of the Oregano and Lemon Pesto Butter alongside for dipping. 1/4 cup pumpkin seeds2 little cloves garlicCoarse salt and split black pepper1/4 cup grated Parmesan cheese1/4 cup fresh oregano leaves, coarsely chopped1/2 cup packed fresh basil leaves2 teaspoons honeyZest and juice of 1 lemon1/2 cup olive oil1/2 cup saltless butter, melted over low heat In a dry small skillet, toast the pumpkin seeds over medium-low heat, tossing regularly, until lightly golden and really fragrant, about 5 minutes.

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In a food processor, pulse the pumpkin seeds, garlic, and a generous pinch each of salt and pepper till the seeds are broken down. Include the parmesan, oregano, basil, honey, and lemon passion and juice and pulse up until thoroughly integrated. With the motor running, stream in the olive oil a bit at a time till the pesto is silky.

Season to taste with additional salt and pepper if necessary. Makes about 2 cups., Mandolin Chef Sean Fowler reveal us that greens take well to the grill to.

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Fire up your grill and get the coals ripping hot with extremely little flame. Rub the teaspoon of olive oil on the halved heads of lettuce and season them liberally with salt and black pepper. Grill for about 1 minute with the flat sides of the lettuce down and the grill uncovered.