Pumpkin Seed Butter
This butter is creamy and salty and makes an excellent vegetable dip or sandwich spread.
Serves: 6Hands-on: 10 minutesTotal: 8 hours 10 minutesDifficulty: Easy
- 2 cups green pumpkin seeds (pepitas)
- 2 Tbsp. olive oil
- 1 Tbsp. agave nectar
- 1⁄2 tsp. salt
- Place pumpkin seeds in a bowl and cover with 3 cups water. Set aside to soak for 8 to 12 hours. Rinse and drain seeds.
- Transfer seeds to a food processor and process until a paste forms. Gradually add olive oil and pulse until smooth.
- Add the agave nectar and salt to the food processor and pulse until incorporated. Serve immediately or store the cheese in an airtight container in the refrigerator for up to 5 days.