Pumpkin-seed pesto on rye toast

September 9, 2014 (Last Updated: January 11, 2019)

Pumpkin-seed pesto on rye toast

By Jules Mercer Serves: 1 jam jar of pesto
Cooking Time: 10 mins


  • 200g pumpkin seeds
  • 70g sunflower seeds
  • 45ml (3 tbsp) poppy seeds
  • 45ml (3 tbsp) Gruyère or Pecorino cheese, freshly grated
  • 2 garlic cloves
  • handful fresh Thai basil + extra, to garnish
  • handful black olives, pitted
  • 250ml (1 cup) olive oil
  • rye bread, to serve



Place all the ingredients for the pesto in a blender and blitz until a paste is formed – smooth or rough, it’s your choice.


Lightly toast some slices of rye bread and serve with lashings of pesto and extra basil to garnish.

Cook’s tip: Keeps for up to 1 week in the fridge. Cover with a little olive oil to preserve.



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