Pesto is one of my favourite fridge staples – it lasts forever, tastes good on anything and is super easy to make. This particular recipe is made with pumpkin seeds and was developed for clients with nut allergies. Personally, I think pumpkin seeds have a great depth of flavour and bring some fantastic nutritional value to the table. It has even been approved by my full-blooded Italian father in-law.
- For the Pumpkin Seed Pesto
- 250 ml (81/2 oz / 1 cup) olive oil, plus extra for sealing
- 120 g (4 oz / 1 cup) pumpkin seeds
- bunch of basil (30 g / 1 oz)
- 1 garlic clove, peeled
- 1/2 tablespoon each salt and black pepper
- Simply add all the ingredients to a blender and blitz until you have a lovely pesto. You can choose to blend until smooth or to a chunkier consistency, if you prefer.
- The fantastic thing about this recipe is that it will keep in the fridge for at least 2 weeks.
- When you put it into a clean storage jar, make sure you cover the top of the mixture with a good layer of oil, as it serves as a natural preservative. One centimetre (1/2 in) above the pesto is more than enough.