Summary

Ingredients

• 100 g flaked almonds
• 75 g pumpkin seeds
• 100 g parmesan cheese
• 4 clove (s) garlic
• 3 small zucchini
• 1 bunch basil
• olive oil
• sea-salt
• Black pepper from the mill

Print Recipe Pin Recipe

Instructions

1. Quarter the zucchini lengthways and cut out the core. Then finely dice. Also dice the garlic cloves very finely.
2. Toast the almond flakes and pumpkin seeds in a pan. Take out and puree with enough olive oil to make a creamy mixture.
3. Put some olive oil in the hot pan and sauté the garlic and zucchini cubes at a mild temperature. Add both to the nuts and puree them as well.
4. Grate the parmesan and pluck the basil leaves. Add both to the pesto and puree again. Possibly add a little olive oil. Season to taste with salt and pepper.
5. Transfer to clean glasses and pour a mirror of olive oil on top.
6. The pesto lasts about 1 month, as a precaution it should be stored in the refrigerator.
7. I like to serve it in small, halved zucchini, which I sautéed in a little olive oil beforehand. Another nice variant is to mix the pesto with the same amount of yoghurt and season with a little lemon zest and fill the zucchini flowers with it. I sprinkle them with a little parmesan, olive oil, salt and pepper and bake them gently in the oven at 120 degrees.