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Recipe originally published by Foodista.com
50 G fresh basil
40 G Styrian (European) Pumpkin Seeds
40 G freshly grated Parmesan cheese
1-2 Cloves of garlic
4 Table spoons of R&M European Roasted Pumpkin Seed Oil Salt to taste
Wash and dry the basil before plucking the leaves.
In a pestle and mortar, add pumpkin seeds and crush everything until the mixture takes on a creamy consistency.
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