Pumpkinseed Pesto

| September 9, 2020 | 0 Comments


100g pumpkinseeds
80g parmesan/ pecorino
100-150ml olive oil
1 bunch parsley
1 clove garlic
1 organic lemon (peel&juice)
handful pumpkinseeds

a touch austrian pumpkinseed oil



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

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