Another pesto variation for getting creative with our green Pesto FOODMONSTAS. Pumpkin seed pesto tastes bold and nutty, slightly earthy and fresh from the lemon. It is darker and more intense than classic basil pesto, but works just as well for green pasta monsters, snails, turtles or snakes.
50 g Parmesan, finely grated — or nutritional yeast for a vegan version
Juice of 1 lemon
50 ml extra virgin olive oil
100 ml pumpkin seed oil
1 tsp salt
1 pinch black pepper
PREPARATION
Toast the pumpkin seeds in a dry pan over medium heat, stirring constantly, until they smell lightly nutty and turn golden. Do not toast them too long — they can become bitter quickly. Remove from the heat and let them cool completely.
Wash the parsley, shake it dry and roughly chop it. Finely grate the Parmesan and squeeze the lemon.
Put the parsley in a blender or food processor and chop briefly. Add the pumpkin seeds and Parmesan, then pulse again. Add the olive oil, pumpkin seed oil, lemon juice, salt and pepper, and blend everything into a creamy paste.
Season with salt and pepper.
Storage: Spoon the pesto into a clean jar and pour a little pumpkin seed oil over the top. Seal with a lid and store in the refrigerator. Use within a few days. After each serving, top up the oil layer again.
This pumpkin seed pesto is a bold, nutty variation for all green Pesto FOODMONSTAS, for example Pesto Animals with spaghetti snails, fusilli turtles and pasta snakes.
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