• 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.