On my recent trip to Austria, I discovered pumpkin seed oil. It has a delicious nutty flavour and is perfect drizzled on pumpkin soup topped with a few toasted pumpkin seeds. It is also lovely as a base for pesto, replacing traditional olive oil, blended together with basil, parsley, lemon juice and zest, some pumpkin seeds for crunch, a garlic clove and of course a good few spoonfuls of parmesan. So if you see some pumpkin seed oil, why not give it a try!
Thursday, 9 July 2009
On my recent trip to Austria, I discovered pumpkin seed oil. It has a delicious nutty flavour and is perfect drizzled on pumpkin soup topped with a few toasted pumpkin seeds. It is also lovely as a base for pesto, replacing traditional olive oil, blended together with basil, parsley, lemon juice and zest, some pumpkin seeds for crunch, a garlic clove and of course a good few spoonfuls of parmesan. So if you see some pumpkin seed oil, why not give it a try!
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I am from Croatia, and pumpkin seed oil is here in common use. You can also use it with red pickled cabbage, green salad, potatoes and egg salad (but not too much), or, just dip in it some good corn bread.
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