Pumpkin Seed Mint Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 30 leaves mint, fresh
- 1 small Bunch parsley, smooth
- 15 g almond sticks
- 30 g pumpkin seeds
- 1 clove garlic
- 1 lemon (s), organic
- 50 g parmesan cheese
- 175 ml olive oil, good, virgin
- Salt and pepper,
Print Recipe
Pin Recipe Instructions
- Wash the mint and parsley and pluck the stems. In a pan, first roast the almonds alone and then dry-roast them with the pumpkin seeds. Let cool down.
- Grate the lemon zest. Puree the herbs, garlic, lemon zest, pumpkin seeds, almonds and crushed parmesan in a blender with half of the olive oil. Gradually add the rest of the olive oil while continuing to stir. Season to taste with salt and pepper.
- In addition: spaghetti
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