Darren Parker
Head Chef
Ingredients
- ⅓ cup pumpkin seeds
- 3 cups parsley leaves
- 1 clove garlic
- ½ tsp salt
- 1 Tbsp capers
- ½ cup olive oil
Method
1. Toast pumpkin seeds in a pan over medium heat for a few minutes, until golden. Let cool.
2. Place parsley, garlic, salt, and capers in a blender or food processor. Blitz until finely chopped.
3. Add cooled pumpkin seeds and continue to blend, drizzling in the olive oil gradually until the mixture reaches the desired consistency.
4. Transfer to a clean jar and store in the fridge.
Storage
Keep in the refrigerator for up to 2 weeks in a sealed container.
Serving Tips
Great as a pasta sauce, sandwich spread, or a dip for crackers or vegetables.
Darren is a Head Chef with 35 years in the trade from the SouthWest of England. Having spent time honing his skills in the UK at prestigious hotels such as The Grosvenor Hotel, The Dorchester and Harrods Food Halls in London, he moved to New Zealand in 1995, and has been working in various restaurants and catering businesses within the Waikato region…
If you would like to learn more about Darren, see Expert: Darren Parker.
