Pumpkin and Sesame Seed Butter

Pumpkin and Sesame Seed Butter

Prep Time: 10 - 15 minutes

Cook Time: 12 - 15 minutes

Servings: 12 - 14 oz

Ingredients:

• 2 cups raw pumpkin seeds
• 2 cups roasted sesame seeds (or raw**)
• 1 tbsp good quality extra virgin olive oil
• 1 ½ tsp kosher salt

Directions:

1. Preheat the oven to 300 F. Spread the pumpkin seeds onto a parchment lined baking sheet and bake for 12 - 15 minutes, until the pumpkin seeds are slightly brown in color and fragrant.
2. **If you are using raw sesame seeds, spread them out on another parchment-lined baking sheet and bake for 8-10 minutes, until lightly golden. Watch them carefully to prevent burning.
3. Cool the pumpkin (and sesame) seeds for 10-15 minutes, then add them to a high-speed blender along with the salt and olive oil.
4. Beginning at a slow speed, blend the mixture, tamping down the mixture and scraping the sides as needed.
5. Increase the speed until the seed butter is viscous and very smooth.
6. Pour into a lidded jar, allow to cool completely, then store in the pantry for up to a month or in the fridge for up to three.