Pumpkin Seed Pesto

We add fresh spinach and basil together with pumpkin seeds to make a beautiful jewel toned paste. In goes the lemon zest, and garlic with a quick blitz and then slowly we add the oil to turn it from a paste to a rich textured pesto. Perfect for spreading, spooning or dipping. Enjoy!

Ingredients: Raw pumpkin seeds, fresh raw spinach, basil leaves, garlic, lemon zest,  canola oil, olive oil, salt 

Allergens: Garlic

Serving suggestions;

‘I have no time’ : Remove the lid and spoon on a plate, dip your bread or cracker and enjoy. 

I also use this on toast underneath some avocado which elevates a snack or breakfast.. 

‘I have some time’: Heat through on low in a skillet as one of our sauces and add the cooked pasta when it’s done. Gently swirl the pasta in the pesto until it’s completely covered adding more pasta water if too thick, or more pesto if too thin. I usually add some almond ricotta on top to make it extra. 

Another way for this is to warm up the tomato sauce, add the cooked pasta and serve with a dollop of the pesto on top. Swirl it into the sauce and you get a herbaceous hit on your pallete.

‘I have loads of time’: Sauté some vegetables in a little olive oil and garlic, cook until nicely cooked through, add the cooked pasta with a little of the pasta water and gently move around the pan to coat the pasta. Keep combining a little water to the sauce until you get a ‘creamy’ texture, it can take a couple of minutes. Taste and season where necessary with salt, pepper, and a very healthy spoonful of the pesto.