Zucchini Pesto with Pumpkin Seeds
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g almond (s), skinless
- 75 g pumpkin seeds
- 150 g parmesan, in one piece
- 3 cloves garlic
- 2 small zucchini, approx. 300 g
- 1 bunch basil
- 250 ml olive oil, good
- salt and pepper
- Olive oil, to cover
Print Recipe
Pin Recipe Instructions
- Roast the almonds and pumpkin seeds in a pan without fat and remove them. Grate the parmesan. Peel and chop the garlic. Clean, wash and dice the zucchini. Wash the basil, shake dry and pluck the leaves off.
- Puree all prepared ingredients and 250 ml oil with a hand blender. Season to taste with salt and pepper.
- Pour pesto into clean twist-off glasses. Put 2-3 tablespoons of oil on each, so that the pesto is covered. Close and store in a cool place.
- Shelf life 1-2 months
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