Summary

Ingredients

• 2 pumpkin (s), butternut
• 60 g sunflower seeds
• water
• 7 tablespoon ground grass, cut into small pieces
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon, leveled black pepper, freshly ground
• 1 pinch (s) nutmeg
• 80 g peanuts, peeled and skinless
• 20 g pumpkin seeds
• 1 medium lemon (s)
• 6 basil leaves
• 1 teaspoon turmeric, ground
• salt
• Chili powder

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Instructions

1. Cover the sunflower seeds well with water in a container and leave to soak for at least 8 hours. In another container, cover the peanuts and pumpkin seeds well with water and leave to soak for at least 8 hours.
2. For the sunflower seed ground elder pesto, cut or chop the ground grass leaves. Puree the soaked sunflower seeds with some of the soaking water and apple cider vinegar with a hand blender. Add the yat leaves and the spices (salt, pepper, nutmeg) and puree the whole mixture into a pesto (add more water if necessary).
3. For the peanut-pumpkin-seed-basil pesto, cut or chop the basil leaves. Use a hand blender to puree the soaked peanuts and pumpkin seeds with some of the soaking water and the juice of one lemon. Add the basil leaves and the spices (salt, turmeric, chilli) and puree the whole mixture into a pesto (add more water if necessary).
4. Remove the peel from the butternut squash with a paring knife, cut into spaghetti with the spiral cutter and spread on plates. Pour the two pestos over it.