Courgette & Pumpkin Seed Pesto

I still can’t believe how amazing this tastes! You want to pour it over just about everything... pasta, potatoes, salad, toasted bread, or maybe a grilled piece of meat?

Portions:  1 large jar
Cooking time: 15 mins

What's in it: Pumpkin seeds are well known for their unique health benefits. They are a very good source of protein, as well as the minerals phosphorus, magnesium and manganese. Parmesan, courgettes and basil add further vitamins and calcium to this delicious pasta topping.

Ingredients: 40g pumpkin seeds 40 g Parmesan cheese, cut into small cubes 2 small courgettes ½ bunch basil leaves (25g) 1  small garlic clove, roughly chopped 100 ml olive oil Salt, pepper 1 empty jar (sterilised with boiling water)

Preparation: Add pumpkin seeds to a frying pan and roast for a few minutes without oil; remove and set aside to cool. Remove middle part of courgettes (the softer bit with the seeds) and cut into small cubes. Place all ingredients in a food processor and mix until you get a smooth paste. You can also use a hand mixer for this. Fill one half into a sterilised jar, cover pesto with a few tablespoons of olive oil and keep in the fridge. Enjoy the second half with good quality pasta of your choice.

Toddler version: You may want to leave out the garlic as it could be too intense a flavour. Keep refrigerated in an airtight jar. Use within 2-3 weeks.