Pumpkin Seed Pesto
Serves 4
This simple pumpkin seed pesto recipe is delicious used as you would any pesto recipe; to top a piece of fish, tossed into hot pasta, or stirred into a soup. Pumpkin seeds are one of nature's most nutritious foods and this delicious pesto recipe is a great way to eat them! This recipe can be made in a food processor or in a pestle and mortar.
Recipe from: The Spruce Eats
Ingredients
100g pumpkin seeds
2 tablespoons grated Parmesan
2 cloves garlic, crushed
150g cup basil leaves
150g cup fresh parsley leaves
Fresh lemon juice, to taste
100g olive oil
Salt to taste
Directions
In a small nonstick frying pan, lightly toast the pumpkin seeds, stirring regularly, until just starting to pop.
Combine pumpkin seeds, Parmesan, and garlic in a food processor. Pulse on and off, for about 20 seconds, until seeds are almost ground. If using a pestle and mortar, just meddle these Ingredients together to get the same result.
Add basil, parsley, lemon juice, and olive oil, and pulse on and off for about 40 seconds (you may want to scrape down the sides with a spatula in between pulses), until all ingredients are combined. If using a pestle and mortar, again, just meddle these ingredients in until the basil is broken down. The mixture should be more like a course paste than a liquefied sauce, so be careful not to over-process.
Transfer to a bowl or glass storage jar, taste, and adjust seasoning with salt. Serve immediately or refrigerate for up to two days.