Pumpkin seed pesto
Have you carved a pumpkin for Halloween? Did you toss away the seeds? I hope not, those babies are delicious roasted and hulled. They’re also a delicious (and cheaper) alternative to pine nuts in pesto.
Pesto isn’t just for pasta though. I actually ate this on our recent trip to Croatia, where it was served on sourdough toast and topped off with some local cheese and dried figs. It really was rather yummy! It also makes a very tasty topping for fish, especially salmon.
This will keep in the fridge for quite a few days. I think the parmesan makes this salty enough but you can obviously add a little extra pinch if you like.
60g hulled roasted pumpkin seeds
1 clove of garlic
juice of one lemon
50g fresh basil (including stalks)
3-4 tbsp olive oil
twist of freshly ground black pepper
Add the pumpkin seeds, garlic and parmesan to a food processor and grind them until they look fairly fine. Add the basil (stalks and all), lemon juice, oil and black pepper and pulse it until it is quite smooth. Store in the fridge until you’re ready to use it.