Delicious, perfect for accompanying meat and fish dishes or for creating refined and different canapés, the vegetarian pumpkin seed cream is a very easy and quick recipe to prepare. Pumpkin seeds are rich in beneficial active ingredients for the body, excellent as a snack to stave off hunger and perfect for creating light and healthy recipes. For my recipes, I use only shelled, unsalted pumpkin seeds that we can find in the best-stocked supermarkets.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 100 grams of cream
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, All seasons
Ingredients
- 2 oz Unsalted pumpkin seeds
- 1 tbsp Extra virgin olive oil
- 2 tbsp Ice-cold water
- to taste Fine salt
Preparation
Put 2 heaping tablespoons of water in a glass and place it in the freezer for 10 minutes.
After 10 minutes, put the pumpkin seeds, salt, oil, and only one tablespoon of ice-cold water into a blender and blend until you get a smooth cream, just dense enough, ready to use immediately to fill sandwiches, wraps, bruschetta, or to season pasta, meat, or fish.
If the cream is too dense for your taste, you can add a little more extra virgin olive oil; or add another teaspoon/tablespoon of ice-cold water (depending on the consistency you want to achieve), if you prefer it even lighter. Adjust with fine salt if you deem it necessary.
The pumpkin seed cream can be personalized by adding other spices to taste such as freshly ground white pepper, chili, paprika, turmeric, curry, and so on.
Store the leftover cream in the fridge, well-covered, for two or three days at most.
Bon appetit
