Pesto made from pumpkin seeds and sun-dried tomatoes

Pesto made from pumpkin seeds and sun-dried tomatoes

Ingredients

  1. 30 g pumpkin seeds
  2. 10 sun-dried tomatoes (approx. 40 g)
  3. 20 pitted olives (I I like to use Kalamata)
  4. 30g / 1 bunch of fresh basil, leaves plucked
  5. Juice from ½ lemon (organic if possible)
  6. 1 tablespoon good olive oil

Procedure

  • Hydrate the sundried tomatoes in hot water and set aside.
  • Quickly place the pumpkin seeds in a food processor – I like some of that Keep texture instead of creating a powder.
  • Add the remaining ingredients to the pumpkin seeds and mix until a paste forms. This is quite a thick pesto – if you want it to be more runny, add more oil.
  • Store in a sterilized jar in the fridge. It should keep for at least a week.
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