Basil and pumpkin seed pesto

This is a great alternative to traditional pesto because the flavour of pumpkin seeds is wonderful and they are so much cheaper than pine nuts! As the pumpkin seeds are so dark in colour you don’t get the vibrant green of pine nut pesto but it’s still deliciously fragrant. If that bothers you and you don’t want to use expensive pine nuts sunflower seeds are a great alternative.

I often make pesto without cheese because it means it’s suitable for vegans and anyone who is dairy free. I add a little lemon juice to replace the acidity in the cheese. You can always stir in the cheese before you use the pesto if you want to keep it flexible.

You can of course make this the traditional way in a mortar and pestle - crush the garlic, seeds and salt together first and then add in the roughly chopped basil and crush to a paste. Stirring in the olive oil and lemon juice towards the end. I have to admit I don’t really have the patience so almost always use a food processor now.

Makes 300ml

100g basil (a mix of green and purple is fine and use the stalks)
1 garlic clove, finely chopped or grated
1 tablespoon lemon juice
A generous pinch sea salt
50g pumpkin seeds (or use sunflower seeds or other nuts - I think hazelnuts work really well)
100 - 150ml good quality extra virgin olive oil
50g parmesan or vegetarian alternative (optional), finely grated

Put half the olive oil in the bottom of the blender or food processor, this will help the basil blend quickly.

Roughly chop the basil, including any big stalks and put it in the food processor. Add the chopped garlic, salt and lemon juice.

Heat a frying pan over a medium heat and add the pumpkin seeds. Toast for a couple of minutes until they smell delicious and are starting to pop. Add the pumpkin seeds to the food processor.

Pulse the food processor a couple of times to chop everything up and then with the food processor running drizzle in the remaining olive oil until you get a texture that you like, you don’t need to use all the oil. Taste and add a little more salt or lemon juice if required

If adding cheese, put the pesto in a large bowl and stir in the cheese.

Decant into clean jars and cover the top of the pesto with a thin layer of olive oil. This will keep well in the fridge for five days. For longer storage I recommend freezing it in plastic containers. Leave a bit of head room in the container as it will expand as it freezes.

Stir through warm pasta (using a little of the cooking water to thin the sauce if needed), dollop over sliced tomatoes and mozzarella for a delicious salad. Serve with roasted vegetables (I particularly love it with roasted pumpkin or squash) or with roast chicken or salmon. Spread it on puff pastry and top with tomatoes for an amazing tart or swirl through thick yoghurt for a delicious dip!