Pesto with pumpkin seeds
Nutritious and full of aroma pesto, a prefect addition to potatoes, boiled eggs, fish, pasta or a quick breakfast spread over a toast.
- Raw pumpkin seeds – 2 cups
- Olive oil – 6 spoons
- Garlic – 2-3 cloves, chopped into small pieces
- Chopped parsley – 1 cup
- Chopped green onions – 4 pcs.
- Water – 1 cup
- Lemon juice – 3 spoons
Heat up half of the olive oil in a pan at medium heat; add the pumpkin seeds and the salt for several minutes, as you stir carefully, so that they do not burn. Add the chopped garlic and heat up for around a minute. Remove the liquid from the stove and put it in a deep bowl to fully cool down. Add the parsley, fresh onion, water, lemon juice and the rest of the olive oil and mix them with a blender.
Bon a petit!