This is the first part of a two part recipe for a gnocchi dish I made last week. I like to mix up my flavours, so decided to try a pumpkin seed pesto. I toasted my pumpkin seeds to give them extra flavour, before soaking overnight and blending with lots of fresh basil. It made a rich dark green pesto, packed full of flavour and with a slightly nutty side note. I paired this with some homemade butternut squash gnocchi (recipe coming soon) and it worked perfectly. The pesto keeps well in the fridge for up to a week. You may need to bring the pesto up to room temperature if you are using it cold, as the olive oil has a tendency to thicken in the fridge.
Pumpkin seed pesto
2 dl pumpkin seeds toasted in a pan and then soaked overnight
100 g basil
2 tbsp nutritional yeast
1 – 2 dl olive oil
rinse the pumpkin seeds and add them to a food processor along with the basil, nutritional yeast, a good squeeze of lemon juice and 1 dl of olive oil. Season well and blend. Taste adding a little extra seasoning or lemon juice if necessary. If the pesto is too thick, add a little more oil. Finish off by stirring through a drizzle of toasted pumpkin seed oil.
The pesto keeps well for up to a week in the fridge.