Pumpkin Seed Butter

A twist from the usual nut butter, this seed version is very strong nutritionally and a brilliant dip for crudités. It makes for a great alternative lunch box snack, particularly for those schools that are nut free.

PREP TIME: 10 mins


  • 500g pumpkin seeds
  • ½ cup olive oil


  1. Place the pumpkin seeds in a food processer and blend for a few minutes until a fine powder. To avoid overheating the seeds you may need to stop midway through.
  2. Add olive oil and blend for a further few minutes until both seeds and oil are well combined.
  3. Store in an airtight container for up to 4 days in the fridge or in a cool place.

Inspirations and top tips

  • Raw plump light green seeds work well in this recipe
  • Perfect as an any time of day snack - on a slice of toast, topping for any vegetable/salad or used as a dip
  • Add more olive oil and seasoning to make a dressing

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  |  Vegetarian

Filed under

Gluten freeDairy free

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