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Bocal de pesto vert aux graines de courge et assiette de spaghettis au pesto, avec basilic, parmesan et ail
Team Curcuma

Pumpkin seed pesto

An intensely green, nutty pesto in which toasted pumpkin seeds take the place of pine nuts.
Print Recipe
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings : 6 portions
Course : Sauce
Cuisine : Italian
Calories : 215
Ingredients Préparation Notes

Ingredients
  

  • 50 g shelled pumpkin seeds
  • 50 g fresh basil (about 2 large bunches)
  • 1 clove garlic (green shoot removed)
  • 40 g grated Parmesan or pecorino
  • 100 ml extra virgin olive oil
  • 1 tbsp lemon juice
  • salt and black pepper

Préparation
 

  1. Dry-toast the pumpkin seeds in a frying pan over a medium heat for 3 to 4 minutes, stirring, until they puff up and start to pop. Tip them onto a plate and leave to cool completely.
  2. Wash and carefully dry the basil. Keep only the leaves.
  3. In the bowl of a food processor, pulse the pumpkin seeds with the garlic and a pinch of salt until you have a coarse powder.
  4. Add the basil and lemon juice, then pulse while gradually pouring in the olive oil.
  5. Add the Parmesan, blend for a few seconds, taste and adjust the seasoning. Spoon into a clean jar and cover with a thin layer of oil.

Notes

Keeps for 5 to 7 days in the fridge under a layer of oil, or for 3 months in the freezer in an ice cube tray.