in Recipes

Pumpkin seed pesto

updated

Spread the love

Ingredients for 4 servings:

  • 50 g Parmesan, freshly grated
  • 50 g pumpkin seeds, peeled
  • 2 garlic cloves, finely chopped.
  • ½ bunch parsley, finely chopped
  • 4 sprigs of thyme
  • 100 ml olive oil
  • 3 tbsp pumpkin seed oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Great topping for pumpkin, potato and other soups

Roast the pumpkin seeds without fat, then grind them finely. Purée them in a blender or mortar with Parmesan cheese, garlic, parsley, thyme leaves, and oil. Season with salt and pepper. The pesto will keep in a screw-top jar in the refrigerator for about a week if covered with oil. Tip: In addition to being a topping for soups (add a few roasted pumpkin seeds on top), it also works well with spaghetti, lamb’s lettuce, quark, and more.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Quick Rösti with onions, bacon and cheese

Colorful leftover salad