Courgette Basil Pesto

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Roast almond kernels and pumpkin seeds in a pan without fat, take out. Peel garlic cloves and dice them coarsely. Coarsely dice the parmesan. Clean, wash and chop the zucchini. Wash basil, shake dry and pluck leaves from the stalks.

2. 2

   Finely puree everything with olive oil in a tall mixing cup. Season to taste with salt and pepper. Pour the pesto into prepared glasses, smooth it down and pour 3-4 tbsp. oil on each. Close tightly, store in a dark and cool place.

3. 3

   Shelf life approx. 6 months.