Roasted Pumpkin Seed Pesto

A delicacy to be enjoyed with pasta, as a dip or spread, on cheese, fruit, vegetables, bruschette, panini, in soups, whatever floats your boat...

• Ready In: 15 mins
• Serves: 1

Ingredients

• 100  g  pumpkin seeds (roasted)
• 50  g parmesan cheese
• 50  ml olive oil (amount depends on preferred consistency of pesto)
• 2  garlic cloves
• 2 -3  tablespoons  pumpkin seed oil (if available)
• 1⁄2 teaspoon lemon, cest
• 1  tablespoon lemon juice
• 1 -2  tablespoon parsley (optional)
•  salt and pepper

Directions

1. Add toasted pumpkin seeds, cheese, garlic cloves, lemon cest, lemon juice and parsley to a mortar.
2. Use pestle to produce a rather smooth (or chunky) paste.
3. You can also use a blender.
4. Add both pumpkin seed and olive oil slowly to the paste until of creamy consistency.
5. Salt and pepper to taste.