Pea and Pumpkin Seed Pesto
This green pesto is a simple and tasty way to use up pumpkin seeds that are often wasted. You can add grated parmesan (or any other hard cheese) if you wish, but it is equally good without. This recipe is cheap to make using frozen peas. But you could use any variety of green vegetables like spinach or broccoli. If serving with pasta try adding halved cherry tomatoes just before serving.
Makes about 200 millilitres
Ingredients
3-4 handfuls cooked garden peas, defrosted if frozen (or any other green vegetable)
60 grams of pumpkin seeds, toasted
zest and juice of 1 lemon
1 garlic clove
small bunch of parsley, including stalks (optional)
small bunch of basil, including stalks (optional)
Chunk of cheese (optional)
160 millilitres of extra-virgin olive oil
pinch of sea salt
Method
Place the ingredients in a food processor and blend until the mixture is slightly smooth, but there is still texture (i.e. there are still flecks of the greens and bits of seeds).
Store the pesto in jars and cover contents with a thin layer of olive oil. Use within 10 days.
Food savvy tip
Use whatever greens are in season in your pesto, check out our guide to eating seasonally.
Recipe provided by Nena Foster of Natural Chef.
