¼ cup Tahini paste
1 small can cooked chick peas
¼ cup Telegraph Hill extra virgin olive oil
½ Jar Telegraph Hill pumpkin seed pesto
Salt and pepper to taste
½ Lemon Juice
Drain the chickpeas and add everything into a food processor and process until smooth.
Serve with extra Olive oil and toasted pumpkin seeds
Excellent for wraps and tacos or just as an accompaniment to fresh bread or vegetable sticks.
Pumpkin Seed Salsa ½ White onion 2 green chilies (or more or less to taste) ½ cup chopped coriander (or parsley if you prefer) ½ cup Telegraph Hill extra virgin olive oil ½ cup pumpkin seeds (roughly chopped) ½ Jar Telegraph Hill pumpkin seed pesto Roast the onion and chilies until they start to smell smoky and have a good char on them (not black all over and burnt). This can be done on the BBQ, in the oven or over the gas element in your kitchen. Leave to cool Finely chop the chilies and onion Combine with the...
Super Easy Recipe: Instead of using your classic pine nut pesto, use Pumpkin Seed Pesto and toss through long ribbons of pappardelle.
IngredientsTelegraph Hill Pumpkin Seed Pesto1x packet of Pappardelle PastaCook the pappardelle following pack instructions. Drain, saving a cup of the cooking water.Toss the pasta with the pesto, using 2 tbsp of cooking water to loosen if a little dry. Divide between 2 warm plates to serve.
This super quick and easy recipe takes about 15 minutes in the oven, a great midweek meal. Ingredients 4 salmon, skinless fillets4-6 tbsp Telegraph Hill Pumpkin Seed Pesto3 tbsp Telegraph Hill Roasted Dukkah3 tbsp parmesan finely grated Telegraph Hill Extra Virgin Olive Oil300g Green beans STEP 1 Heat the oven to 230C/fan 210C/gas 8. Put the salmon fillets on a non-stick baking tray, skinned-side down. STEP 2 spread the pesto over the tops, then mix the Roasted Dukkah and cheese together and sprinkle over. STEP 3 Drizzle with a little oil then bake for 10 minutes. STEP 4 Boil the...