Rocket & Pumpkin Seed Pesto
A peppery rocket pesto powered by roasted pumpkin seed oil and toasted pumpkin seeds. Bold, nutty, and endlessly versatile.
Ingredients
- 80 g rocket (arugula)
- 1 clove of garlic
- 20 ml good olive oil
- 110 ml roasted pumpkin seed oil
- 1 tsp lemon juice
- 50 g oven-roasted pumpkin seeds (dry roast at 140°C for 3 minutes)
- 100 g Parmesan, grated
- Salt & pepper to taste
Directions
- Preheat the oven to 140°C. Spread the pumpkin seeds on a tray and dry roast for 3 minutes until lightly warmed and fragrant.
- Transfer the warm seeds to a food processor and blend until roughly broken down.
- Add the rocket and garlic and blend again.
- With the motor running, slowly drizzle in 20 ml olive oil, followed by 50 ml pumpkin seed oil.
- Add the Parmesan and the remaining 60 ml pumpkin seed oil, then blend until the pesto reaches your desired consistency.
- Finish with lemon juice, salt and pepper to taste, blending briefly to combine.
Why it works
Pumpkin seed oil replaces the usual basil-and-pine-nut base with a bolder, nuttier pesto that pairs beautifully with pasta, bread, or grilled meats.
