Pumpkin seed pesto

  • 10 min
befresh salted pumpkin seeds
100 g
parsley leaves
100 g
1 garlic
extra virgin olive oil
½ cup
cayenne pepper
¼ teaspoon
grated parmesan cheese
60 g
ground cinnamon
¼ teaspoon
to taste

**keep pumpkin seed pesto stored in the fridge in olive oil for as long as 5 to 7 days. Serve with pasta or grilled vegetables. It is also suitable for dressing salads, or as a sauce for meat and fish dishes.

Cooking method

1. Blend together pumpkin seeds, parsley and garlic.

2. While blending, pour carefully the olive oil, until the mixture turns into a paste.

3. Add ground parmesan cheese, cayenne pepper and cinnamon. Add salt to taste.