INGREDIENTS

• 200 g pumpkin seeds, roasted and salted
• 140 g natural pistachio nuts
• 100 ml of cold-pressed rapeseed oil
• 1 tsp ground cilantro
• 1 tsp dried thyme
• 1 tsp ground pepper
• 1/2 tsp organic lemon zest
• 1/2 tsp salt (optional)

HOW TO MAKE IT

1. Put the pumpkin seeds and pistachio nuts in the blender and chop them up several times using the pulse function. Slowly blend the nuts manually at speed 2 for about 2 minutes, then continue blending, increasing to speed 8 for about 5 minutes. If the cutting blade no longer cuts from time to time, remove the lid and scrape the mixture from the side walls with a dough scraper — it’s tedious, but worth it.
2. When the time is up, open the lid and scrape the mixture down again. Add oil, cilantro, thyme, pepper, lemon zest and salt to the blender jug to taste. Blend the mixture for another 3-5 minutes at speed 10, scraping down again and again, as necessary.
3. Put the spicy pumpkin seed and pistachio cream in storage jars and use as and when you feel like it. It goes well with cheese platters, spices up sauces, dressings and soups.

Top tip:

If unsalted pumpkin seeds are used and the spices omitted, a neutral, or with sugar, a sweet cream can be made.