Pumpkin Seed Butter
This butter is creamy and salty and makes an excellent vegetable dip or sandwich spread.
Serves: 6Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy
- 2 cups green pumpkin seeds (pepitas), soaked for 8–12 hours, drained and rinsed
- 2 Tbsp. olive oil
- 1 Tbsp. agave nectar
- ½ tsp. salt
- Homogenize the seeds in a masticating juicer. Alternatively, use a food processor with an S blade. Process the pumpkin seeds until they are smooth, and gradually add the olive oil while processing.
- Add the agave nectar and salt to the food processor and blend until smooth, or stir with a fork.