Pumpkin seed pesto
Here it is, this pumpkin seed pesto! A delight for us and our intestinal bacteria alike.
Ingredients
- 3 garlic cloves
- ⅓ t. (80 ml) pumpkin seeds
- ¾ cup (180 ml) pumpkin seed oil
- 1 t. (250 ml) fresh basil
- 1 t. (250 ml) of baby spinach
- ⅓ t. (80 ml) parmesan cheese
- Salt and pepper to taste
Instructions
- Place all ingredients, except salt and pepper, in a blender and blend until smooth. Season if necessary, then blend again.
- Use with pasta of your choice
Notes
Use on legume pasta, pizza crusts, tomato salad, sandwiches, as a marinade for fish, etc.
Recipe and photo by the Épithélia team,