Roast the pumpkin seeds of the dry frying pan, cool and chop very small. Select the parsley and chop in a hand blender. Stir well the pumpkin seed oil, veal stock and vegetable oil. Add the pumpkin seeds and parsley. Season vigorously with salt and freshly ground pepper.
Pumpkin Seed Parsley Pesto
Rating: 5.0 / 5.00 (2 Votes)
Total time: 45 min
Ingredients:
Instructions: