Zucchini pesto with pumpkin seeds
DIFFICULTY
very easy
very easy
RATING
COOK TIME
35 mins
35 mins
TOTAL TIME
35 mins
35 mins
Ingredients
Servings:
1
- 100 g Almonds (without skin)
- 75 g Pumpkin seeds
- 150 g Parmesan (piece)
- 0?$? Garlic cloves
- 2 (approx. 300 g) small zucchini
- 1 Pot/bunch Basil
- 1/4 l + 8-12 tablespoons of good olive oil
- 7-10 Tbsp salt and pepper
Directions
- 1
Roast almonds and pumpkin seeds in a pan without fat and take them out. Grate parmesan. Peel and chop garlic. Clean, wash and chop the zucchini. Wash basil, shake dry and pluck off the leaves.
- 2
Puree all prepared ingredients and 1/4 l oil with a hand blender. Season to taste with salt and pepper.
- 3
Pour pesto into clean twist-off glasses. Add 2-3 tablespoons of oil to each, so that the pesto is covered. Close the jar and store in the refrigerator.
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