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🍽️ Crunchy Pumpkin Seed Paste with Anise

91 kcal · 30 min · 4 servings

Crunchy Pumpkin Seed Paste with Anise Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Roast the pumpkin seeds in a non-stick pan without adding any extra fat.
  2. 2. Stir the seeds constantly until they start to pop and puff up slightly.
  3. 3. Place the roasted pumpkin seeds into a blender or food processor.
  4. 4. Add the vegetable broth.
  5. 5. Blend the ingredients until you have a smooth, creamy paste.
  6. 6. Heat a clean, non-stick pan without any fat.
  7. 7. Roast the anise seeds in the pan.
  8. 8. Remove the pan from the heat as soon as you see light smoke rising.
  9. 9. Rinse the fresh coriander leaves under running water.
  10. 10. Spin the coriander dry or pat it with a kitchen towel.
  11. 11. Carefully pluck the coriander leaves off the stems.
  12. 12. Chop the coriander leaves roughly.
  13. 13. Rinse the romaine lettuce leaves under running water.
  14. 14. Spin the romaine lettuce dry.
  15. 15. Chop the romaine lettuce roughly as well.
  16. 16. Peel the onion and remove the outer layers.
  17. 17. Peel the garlic cloves.
  18. 18. Mince the onion and garlic very finely.
  19. 19. Heat one tablespoon of oil in a large pan.
  20. 20. Add the chopped onion and garlic to the hot pan.
  21. 21. Cook the vegetables until they are light brown and fragrant.
  22. 22. Transfer the fried onion and garlic mixture into the food processor.
  23. 23. Add the pumpkin seed paste.
  24. 24. Add the roasted anise seeds.
  25. 25. Add half of the chopped coriander leaves to the machine.
  26. 26. Add the chopped romaine lettuce to the machine.
  27. 27. Puree all ingredients into a fine, homogeneous sauce.
  28. 28. Season the sauce to taste with salt.
  29. 29. Heat the remaining oil in a clean pan over high heat.
  30. 30. Add the pumpkin seed puree mixture to the hot pan.
  31. 31. Fry the sauce while stirring constantly for exactly two minutes.
  32. 32. Remove the pan from the heat immediately to prevent the sauce from turning gray.
  33. 33. Add the remaining chopped coriander to the hot sauce.
  34. 34. Return everything to the food processor.
  35. 35. Blend the mixture briefly one more time to combine everything.
  36. 36. Serve the sauce at room temperature.

Nutrition per serving