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
Styrian Pesto
Styrian Pesto

Instructions

  1. First, finely toast all the spices without oil. Then finely grind the spices. Possibly use a food processor for this.
  2. Add the remaining ingredients and stir until a creamy cream or paste is formed. Season the pesto and fill it into glasses.
  3. 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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