Roasted Pumpkin Seed Pesto |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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A delicacy to be enjoyed with pasta, as a dip or spread, on cheese, fruit, vegetables, bruschette, panini, in soups, whatever floats your boat... Ingredients:
100 g pumpkin seeds (roasted) |
50 g parmesan cheese |
50 ml olive oil (amount depends on preferred consistency of pesto) |
2 garlic cloves |
2 -3 tablespoons pumpkin seed oil (if available) |
1/2 teaspoon lemon, cest |
1 tablespoon lemon juice |
1 -2 tablespoon parsley (optional) |
salt and pepper |
Directions:
1. Add toasted pumpkin seeds, cheese, garlic cloves, lemon cest, lemon juice and parsley to a mortar.
2. Use pestle to produce a rather smooth (or chunky) paste.
3. You can also use a blender.
4. Add both pumpkin seed and olive oil slowly to the paste until of creamy consistency.
5. Salt and pepper to taste.
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