Parsley and pumpkin seed pesto from River Cottage Every Day (page 132) by Hugh Fearnley-Whittingstall

  • lemons
  • rapeseed oil
  • Show all ingredients...
  • EYB Comments

    Can substitute olive oil for rapeseed oil, and mature hard goat cheese for Parmesan cheese.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potato and fennel soup

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for rapeseed oil, and mature hard goat cheese for Parmesan cheese.

  • Rutabaga on December 11, 2017

    I really liked this pesto. It's a good option when basil isn't at its peak, and the flavor of the pumpkin seeds really shines and is a good match for the parsley. We stirred it into the potato and fennel soup, also found in River Cottage Every Day. When making the pesto in the blender, I followed the blending instructions as listed in the recipe (imagine that!) and found it came together much more easily than had I thrown everything together simultaneously.

  • Zosia on April 17, 2017

    So simple yet so good. It wasn't as rich or strongly flavoured as a traditional pine nut-basil pesto but the nuttiness of the pumpkin seeds came through.

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