Summary

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

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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.