Styrian Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon fennel seeds, preferably roasted and lightly ground
- 2 tablespoon flaxseed, ground
- 2 tablespoon sesame seeds
- 8 tablespoon pumpkin seeds, roasted
- 4 tablespoon sunflower seeds, loosened
- 30 g almond (s), round
- 2 small cloves garlic
- 200 g dill, (possibly frozen)
- 150 ml vegetable oil, neutral, e.g., sunflower or rapeseed oil
- 100 ml pumpkin seed oil
- 1 tablespoon lemon juice
- 1 small lemon (s), organic, grated zest it
- 1 little salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- First, finely toast all the spices without oil. Then finely grind the spices. Possibly use a food processor for this.
- Add the remaining ingredients and stir until a creamy cream or paste is formed. Season the pesto and fill it into glasses.
- Covered with a little oil, the pesto will keep in the refrigerator for about 1-2 weeks. The pesto can be used as a pasta sauce, on vegetables such as cauliflower, on egg dishes, as a grill sauce, or even 1-2 tablespoons in a salad marinade or used as a base in sour cream sauces.
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