Pesto is one of the easiest and quickest sauces you can make and it is so versatile that it can be eaten warm or cold, over pasta, courgetti spaghetti or simply on some bread with sliced cherry tomatoes. This pesto tastes a little different as it is made with parsley as well as basil and uses pumpkin seeds instead of pine nuts.
Parsley is extraordinarily rich in vitamins and minerals and is one of the original superfoods. It is not only cheap to buy, it is also really easy to grow on your kitchen window sill (even for someone like me). Pumpkin seeds are also tiny little super heros and are rich in protein, minerals magnesium and iron. The combination of flavours in the sauce will bring any plain pasta to life and will fill your family up with super food goodnesss.
Wrap the garlic cloves in some tin foil and bake for about 20 minutes. It is important to do this for baby hummus as raw garlic is hard to digest. When cooked remove the skin.
Heat a dry pan on a medium heat and toast the pumpkin seeds for about 2 minutes. Remove and add to your food processor along with the garlic, parsley, basil, parmesan cheese and pepper and whizz it up until the mixture is finely chopped.
With the processor still running at a medium speed pour in the oil. Scrape down the sides and continue blending until the pesto looks smooth and silky.
To serve pour over pasta or corgetti spaghetti.
How to make Courgetti Spaghetti.
Using a spiralizer or julienne peeler peel the courgette into spaghetti strands.
Place the courgetti onto some kitchen towel paper and dab it dry to remove any excess water.
Heat a little olive oil or rapeseed oil in a pan and gently fry the spaghetti over a medium heat for about 2-3 minutes. When cooked the courgetti spaghetti should be soft but still hold its shape.
Pour a tablespoon of pesto over each portion and serve with some warm butterbeans for a filling meal.