Pumpkin-seed pesto on rye toast
- 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.