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
2 sealable jars, each approx. 400 ml
How it's done
In a bowl, mix the squash with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.
Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove, allow to cool slightly.
Add the almonds and all the ingredients up to and including the oil to the blender jar with the pumpkin in portions and puree. Transfer the pesto to clean jars, cover with a little oil and seal tightly.
|Tip:||Use as a spread on crostini or with pasta.|
|Shelf life:||Refrigerate in an airtight container for approx. 1 week. Once opened, consume the pesto quickly.|
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