Summary

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

1. 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.
2. 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.
3. In addition: spaghetti