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Pumpkin Seed Oil Pesto


  • 50ml Pressed Purity Pumpkin Seed Oil (In store now)
  • 50g Pumpkin seeds
  • 1 bunch Basil
  • 2 Tbsp Parmesan cheese
  • 2 cloves of Garlic
  • Pinch of Sea Salt


Grind chopped basil leaves, oil, parmesan cheese, pumpkin seeds, and salt finely in a mortar or blender. To avoid a bitter taste, add the garlic at the end.

If you have too much pesto, it will keep in a screw cap glass for a few weeks in the refrigerator.

Recipe courtesy of Cathedral Cove Macadamia