Pumpkin Seed Pesto
Ingredients
- 50 g pumpkin seeds
- 5 stems basil
- 1 clove garlic, small
- 50 g Parmesan
- 100 ml olive oil
- 0.5 tsp salt
Nutrition per 100 g, approx.: 644 kcal16 g protein3 g carbs65 g fat2 g fiber
Estimates, calculated from the ingredients.
Equipment
- Mini food chopper
- or food processor, immersion blender etc.
Instructions
- Carefully toast 50 g pumpkin seeds in a pan until they start to pop slightly.
- Remove from the heat and let cool.
- In a food processor (ad), chop the pumpkin seeds, 50 g Parmesan, 1 clove garlic, 0.5 tsp salt and 5 stems basil.
- Gradually add 100 ml olive oil and blend into a pesto.
Tips
- When it comes to olive oil, it’s important to use a good one. You can’t make a delicious pesto from a greasy, rancid, harsh olive oil.
- To make the pesto, I use a mini food chopper or small food processor (link to Amazon) (ad). It’s quick, and the appliance has enough power to break down the Parmesan, too. If you only have an immersion blender, it’s best to grate the Parmesan first and chop the garlic very finely. Then roughly purée the Parmesan, pumpkin seeds, garlic, herbs and salt together with half of the oil using the immersion blender. Then slowly add the second half of the olive oil.
- Before eating, let the pesto come to room temperature so that the flavors can develop.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Pumpkin Seed Pesto
How do I toast the pumpkin seeds properly?
Toast the seeds carefully in a skillet until they start to pop. Stay close, because they brown quickly. Let them cool before processing. Learn more in the kitchen glossary on toasting pumpkin seeds.
What does pumpkin seed pesto go with?
It goes well with pasta, gnocchi, risotto, seared meat and purées. It’s especially good with rack of veal with creamy pumpkin purée.
How long does the pumpkin seed pesto keep?
Spoon the pesto into a clean jar and cover it with plenty of olive oil. Then it keeps for a few days in the fridge. Always use a clean spoon and smooth the surface afterwards. Top it up with a little oil as needed.
Can I freeze pumpkin seed pesto?
Yes, pumpkin seed pesto freezes really well. The easiest way is in portions in an ice cube tray. It keeps for about 3 months. Thaw the cubes in the fridge or toss them straight into hot pasta.
