Summary

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)

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Instructions

1. 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.
2. 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.
3. Drain the spaghetti and serve with the pesto.