Need Inspiration?

Join our occasional newsletter for scrumptious recipes, healthy tips, and special offers

We respect your privacy and will not sell or rent your email to anyone. We hate Spam as much as you do!
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