Pumpkin Seed Pesto

What I love about pesto is how you can apply it to a variety of dishes and it always adds a lovely touch. This pumpkin seed pesto isn't just a recipe, it's an example of how we can use one recipe and apply it to a variety of different dishes. I have created two meals from this recipe, both very simple and quick to make. I must admit I don't think I love anything more than smothering my carbs with a helping of delicious pesto.

Ingredients

25g of Pumpkin seeds 9 Basil leaves 3tbsp of Olive oil 50g of Avocado 25g of Spinach

For the pasta: 100g of Tagliatelle

For toast: 1-2 pieces toasted

Method

Fry the pumpkin seeds for 3 minutes in a hot pan on a high heat till they are crisp. Add fresh baby spinach leaves, oil, basil, avocado, pumpkin seeds and seasoning into a blender and blend till a paste is formed. Pasta: Add 100g of pasta to a pan and pour in boiling water from a kettle until it covers the pasta. Boil till soft, then drain. Add the pesto and mix. Season before serving with a few added pumpkin seeds on top.

Toast: Toast a few slices of bread then spread your pesto over your toast and sprinkle toasted pumpkin seeds on top.