Pumpkin Seed Butter
Homemade butters are easier than you think. Make your life easier by using already roasted pumpkin seeds so you can skip to step 3.
Ingredients
- 2 cups pumpkin seeds, raw or roasted
if roasted skip steps 1 and 2
- 1 tsp olive oil
optional, only needed to help blend into butter
Instructions
- Preheat oven to 350 degrees and spread the pumpkin seeds on a baking sheet.
- Bake for 10-12 minutes, until lightly golden. Cool for 15-20 minutes.
- Put the pumpkin seeds in a food processor. Run the food processor for approximately 4-5 minutes, until the pumpkin seeds begin to have the texture of butter. If necessary, stop the food processor and scrape the sides.
- Continue running the food processor for another 2-5 minutes until the pumpkin seeds have the texture of butter. Add some of the oil, if needed, until the desired consistency is obtained.