Pumpkin seed pesto

Pumpkin seed pesto

Total: 15 min. | Active: 15 min.
vegetarian, lactose-free, gluten-free, Low Carb
Nutritional value / people: 544 kcal
, Fat: 56 g
, Carbohydrate: 2 g
, Protein: 7 g

My uncompromising way of cooking regional dishes means that I have to re-interpret even the simplest recipes. At first, making the mental switch is a challenge. But you soon notice that instead of doing without, you are re-discovering the diversity of our local products and the creativity that this unleashes. A good example is this simple pesto recipe, which lends itself very well to regional interpretation: I substitute pumpkin seeds and rapeseed oil for pine nuts and olive oil. Roasted pumpkin seeds produce a wonderfully nutty flavour which harmonizes perfectly with Sbrinz cheese.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pesto

40 g pumpkin seeds
2 bunches basil (40 g)
1 bunch parsley (20 g)
1 garlic clove
40 g Sbrinz
1 dl rapeseed oil
1 dl pumpkin seed oil
½ tsp salt
a little pepper
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How it's done

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Pesto

Toast the pumpkin seeds in a non-stick frying pan without any oil, allow to cool. Purée the pumpkin seeds with all other ingredients up to and including the oil in a mixer/food processor to the desired consistency, season.

Good to know
Tip: Chill the mixer/food processor in the freezer before use.

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