Pumpkinseed Pesto
Ingredients
100g pumpkinseeds
80g parmesan/ pecorino
100-150ml olive oil
1 bunch parsley
1 clove garlic
1 organic lemon (peel&juice)
salt&pepper
handful pumpkinseeds
a touch austrian pumpkinseed oil
Preparation
1. Roast the pumpkinseeds in a pan on low heat for a few minutes
2. Then put all ingredients in a blender incl. stems from the parsley
3. Certainly you have to add more oil.
4. Put in a bowl and add clingfilm. Put in a fridge for later use or even next day
5. Use Spaghetti or a Pasta of your choice. Finally drizzle with a touch of pumpkinseed oil and fresh pumpkinseeds
Category: Berlin Kitchen
