Pumpkin Seed Pesto

Green pumpkin pesto in a glass jar served with an Autumnal salad
  • 2 servings
  • 30 minutes to prepare
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Ingredients

  • 100g pumpkin seeds
  • 100ml olive oil
  • Large bunch basil
  • 50g Parmesan, grated
  • 2 garlic cloves, crushed
  • 1 lemon, juice only
  • Salt and pepper, to taste

Instructions

Method:

  1. Soak the seeds from the inside of the pumpkin in water to remove the pulp.
  2. Dry the seeds well and place on a roasting tray, drizzle with a little olive oil and bake in the oven for 20 minutes at 180°c/160°c Fan/356°F/Gas Mark 3. Allow the seeds to cool.
  3. Finely chop the seeds and the basil and place in a bowl with the grated parmesan, garlic, olive oil and lemon juice.
  4. Mix well until creamy and season to taste with salt and pepper.

Chef’s Tip:

Roast off some diced pumpkin, mix with feta and toss in the pumpkin pesto for a delicious warm autumn salad or side dish.

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