Courgette Basil Pesto

Ingredients

Directions

1. 1

   Roast almonds and pumpkin seeds in a pan without fat while turning, remove. Peel garlic and dice coarsely. Coarsely dice parmesan. Zucchini clean, wash and finely dice. Wash basil, shake dry and pluck the leaves from the stems

2. 2

   Put almonds, pumpkin seeds, garlic, parmesan, courgette, basil and 250 ml oil in a mixing cup and puree with a blender. Season to taste with salt and pepper. Pour pesto into 3 glasses, smooth them down and pour 2-3 tbsp. oil on each. Close tightly, store dark and cool