Summary

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

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Instructions

1. 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.
2. Puree all prepared ingredients and 250 ml oil with a hand blender. Season to taste with salt and pepper.
3. 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.
4. Shelf life 1-2 months