Pumpkin Seed – Mint – Pesto with Pasta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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.
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