This is a new pesto recipe here. It is a recipe boosted in Fiber and containing less fat. The trick has been to swap the usual pine nuts by Pumkin Seeds.
Pumkin seeds contains more fiber than pine nuts – 6g of fiber/100g against 5g of fiber for the pine nuts – and less fat – only 49g/100g against 92g for the pine nuts.Data are coming from SelfNutritionData here.
Obviously the parmesan cheese is the ingredient which bring the more fat to this recipe. But changing the Pine Nuts by Pumpkin Seeds decrease the carb level of the spread and increase the fibre which make it a more diabetes friendly recipe. Pressing the Pumpkin Seeds in a mortar and pillar is the easiest way to proceed.
Except than it was also bringing a really nice taste and green colour. I used this pesto in pasta with grilled cherry tomatoes. I will share the recipe next time.
Another nice way to use pesto is to spread it on bread slice and top up with a thick slice of mozzarella de buffalo. It will make a perfect appetizer.
- 60 g of fresh basil
- 30 g of pumkin seeds
- 1 garlic cloves - or ½ cloves for a light garlic taste
- 125 ml of virgin olive oil
- 50 g italian parmesan cheese
- Salt, Pepper
- Chopped finely the basil leave.
- Crush the garlic.
- In a mortar and pillar add the pumpkin seeds and press them until it form an oily puree.
- Add the basil, garlic and keep pressing.
- When the paste is forming pour onto a bowl.
- Add the parmesan powder and olive oil.
- Stir well to have a nice mix.
- For a thinner texture, pour the mixture into a stand mixer for 30 seconds.
- Add salt and pepper.