INGREDIENTS

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

Preparation

1. Put the pumpkin and pistachio nuts in the blender jug ​​and chop them up several times using the pulse function. Slowly blend the seeds manually at level 2 for about 2 minutes, then continue blending, increasing to level 8, for about 5 minutes. If the cutting blade doesn't grip anything in the meantime, remove the lid and scrape the mixture down the side walls with a spatula - it's tedious, but the work is worth it.
2. Open the lid and push the mass down again when the time is up. Place oil, coriander, thyme, allspice, lemon zest and salt to taste in a blender jug. Blend the mixture for a further 3-5 minutes on speed 10, turning it down again and again if necessary.
3. Fill the spicy pumpkin seed and pistachio cream into storage jars and use them as you wish. It goes well with cheese platters, flavours sauces, dressings and soups.