Zucchini-basil pesto with almonds and pumpkin seeds

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.

2. 2

   Wash the basil, shake dry and pluck the leaves from the stalks. Put almonds, pumpkin seeds, garlic, parmesan, courgette, basil and 250 ml oil into a mixing cup and puree with a blender.

3. 3

   Then season to taste with salt and pepper. Pour pesto into 3 glasses, smooth them down and pour 2-3 tablespoons of oil on each. Close tightly, store in a dark and cool place.