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Pumpkin Seed Pesto
Pumpkin Seed Pesto
By Morrisons
Published on 11 September 2024
Add a tasty autumn twist to your meals with this Pumpkin Seed Pesto! Perfect for pasta, sandwiches, or as a delicious dip, this pesto combines nutty pumpkin seeds with fresh herbs and Parmesan for a scrumptious, seasonal flavour.Time and servings
25 minsTotal time
10 minsPrep time
15 minsCooking time
Ingredients
- 50g basil leaves
- 25g flat parsley
- 1 tbsp lemon juice
- 60g toasted pumpkin seeds
- 100ml olive oil
- 2 cloves of garlic
- 70g finely grated parmesan cheese
- Salt to taste
Method
Step 1
Wash and clean the pumpkin seeds you've scooped out of your carved pumpkin, then dry them on a kitchen towel.Step 2
Weigh about 200g and toss then with 1 tsp of oil and a good pinch of salt.Step 3
Bake the seeds on a non-stick baking tray in a preheated oven 170°C until toasted and crisp.Step 4
Allow the seeds to cool.Step 5
In a food processor blend the oil, garlic, lemon juice and a touch of seasoning.Step 6
Roughly chop your herbs, add them to the food processor with your toasted pumpkin seeds until they are all blended together - be careful not to over blend the herbs.Step 7
Add the parmesan, give it a good mix and pour into a container.Step 8
Top tip: This pesto also freezes really well.