Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 50 g pumpkin seeds (alternatively sunflower seeds)
- 12 almond (s), peeled
- 50 g parmesan, freshly rated
- 1 clove garlic, small
- 1 bunch parsley, smooth
- 20 mint leaves, fresh
- 175 ml olive oil
- 1 lemon (s), untreated
- salt and pepper
- 4 port. Pasta (spaghetti)
Print Recipe
Pin Recipe Instructions
- Wash and dry the mint leaves and parsley. First roast the almonds and then the pumpkin seeds in a pan, then let them cool. Cook the spaghetti al dente.
- Chop the herbs, garlic, grated lemon zest, pumpkin seeds, almonds and parmesan in a blender and mix with half of the olive oil. Gradually add the rest of the olive oil in the blender while continuing to stir so that the pesto gets a creamy consistency. Finally, season with salt and pepper.
- Drain the spaghetti and serve with the pesto.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below