Pumpkin Seed Spread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 100 g butter
- 100 g cream cheese
- 1 pinch (s) salt
- 80 g pumpkin seeds
- 1 shallot (s)
- 1 clove garlic
- 2 tablespoon pumpkin seed oil
- salt and pepper
- 1 tablespoon balsamic vinegar, white
- 2 tablespoon chives, cut into rolls
Print Recipe
Pin Recipe Instructions
- Mix the butter, cream cheese and salt until frothy.
- Roast the pumpkin seeds in a pan without fat, season with salt and grind finely (works well in the moulinette).
- Finely chop the shallot and garlic and add to the butter mixture with the ground pumpkin seeds and pumpkin seed oil and mix well.
- Season everything with salt, pepper and balsamic vinegar.
- Finally, mix in the chives and serve the mixture as a side dish to strong bread.
- Keeps in the refrigerator for at least 1 week.
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