This week it is Halloween and you may be carving a pumpkin or two in your house. If so, keep all of those seeds you scoop out of the middle and make this gorgeous Roasted Pumpkin Seed Pesto. Above I have tossed it through some spaghetti with vegan chorizo and Vegusto cheese, served with fresh basil and a side salad.
Here's what you will need (serves 4):
70g pumpkin seeds - shelled
2 Tbsp of grated vegan parmesan
2 tsp olive oil for roasting
2 cloves of garlic
20g basil leaves
30g parsley leaves
2 Tbsp lemon juice
80g olive oil for the pesto
salt to taste
Preheat the oven to 140C/Gas mark 1. Line a baking tray with tin foil.
Place the pumpkin seeds in a bowl, stir in the olive oil and salt to coat and spread out on the baking tray. Bake for around 15 minutes until they begin to pop. Remove from oven and leave to cool on the baking tray.
Combine the cooled pumpkin seeds, parmesan and garlic in a food processor for around 20 second until ground. Add the basil leaves, parsley, lemon juice and olive oil and pulse for another 30-40 seconds and combine to a coarse paste.
Transfer to a bowl, taste and season with salt as required. Serve over hot pasta and grate fresh vegan cheese over the top.
Eat and Enjoy!
This keeps in the fridge for 48 hours.
Big Vegan Love,