Pumpkin Seed, Parsley and Parmesan Pesto
4 servings
10 minutes
Pumpkin seed, parsley, and parmesan pesto is an unusual yet exquisite take on the classic Italian sauce. Its roots trace back to medieval Liguria, where basil pesto became a symbol of local cuisine. In this recipe, the freshness of parsley is complemented by the nutty aroma of roasted pumpkin seeds, while parmesan adds a deep, rich flavor. The slight heat of cayenne pepper and gentle warmth of cinnamon add originality. This sauce is perfect for pasta, toast, fish, or even roasted vegetables. Nutritious and rich, it will appeal to those seeking new gastronomic experiences. Serve with crusty bread and a glass of white wine for complete enjoyment!
1
Preheat the oven to 180 degrees.
2
Spread the seeds on a baking sheet and bake for about 5 minutes until golden. Let cool.
- Pumpkin seeds (pepitas): 100 g
3
In a blender, mix the seeds, parsley, and minced garlic and blend.
- Pumpkin seeds (pepitas): 100 g
- Parsley leaves: 100 g
- Garlic: 1 clove
4
Continue grinding and slowly pour in the olive oil until it reaches a paste consistency.
- Extra virgin olive oil: 0.5 glass
5
Add parmesan, cayenne pepper, and cinnamon. Salt to taste.
- Grated Parmesan cheese: 60 g
- Cayenne pepper: 0.3 teaspoon
- Ground cinnamon: 0.3 teaspoon
- Salt: to taste
