Pumpkin seed pesto

Soak the pumpkin seeds (80 g) in water for about 3 hours or overnight. You can add a little lemon juice, apple cider vinegar, or salt to the water.

After soaking, rinse the seeds and dry them in the oven at 85 °C for 40–60 minutes.

Once the seeds are ready, place them in a blender. Add:

• olive oil (50 ml);
• boiled water (50 ml);
• garlic (1–2 cloves);
• juice of half a lemon;
• a pinch of salt;
• selected spices (a pinch of ground cumin, herbs de Provence, allspice).

Blend all the ingredients in the blender until a smooth paste is formed.

Then chop fresh cilantro (1/2 bunch) and add it to the blender. Blend all components again until a smooth puree is achieved.

The finished pesto is recommended to be stored in a tightly closed jar in the refrigerator for no longer than three days.