Pesto is such a versatile sauce – you can eat it with pasta, as a base to savoury toasts, smothered on chicken or fish, as the flavour for a salad dressing… the list goes on. And pesto doesn’t have to be the traditional basil and pine nut base (of course it can, that’s delicious!), once you get the hang of making them you really can use any seeds and leaves you want to.
This delicious parsley and pumpkin seed version is great for this time of year as it’s full of vitamin C and zinc, fab nutrients for supporting the immune system. I tend to make a large quantity, then use half and freeze half to just grab out when I need a quick meal.
Makes about 8 tablespoons
• 75g pumpkin seeds
• 1 clove garlic
• Large pack of parsley (approx. 50-60g)
• Juice of half a lemon
• 150-200mls extra virgin olive oil
• Pinch of salt and pepper to season (omit salt with young children)
• 50g parmesan cheese (optional)
1. Blitz the pumpkin seeds and garlic in a food processor (I use my Nutri Ninja) until they are ground to a flour
2. Add the parsley (washed and ripped into pieces), lemon juice, salt and pepper and olive oil and blitz again to a smooth consistency
3. Add the grated cheese if using (I enjoy this just as much without, and my children tend to add so much cheese to their pesto pasta it rather feels like too much to already include it in the pesto!), and blitz again. If you’re not adding the cheese you will probably need nearer 150 mls rather than 200 mls of olive oil, but adjust it to the taste and consistency you like
4. Serve! This will keep for a good few days or up to a week in an airtight jar in the fridge, just trickle a little extra olive oil over the leftovers to keep the air away.