Squash pesto

Squash pesto

Total: 45 min. | Active: 25 min.
vegetarian, gluten-free
Nutritional value / dl: 302 kcal
, Fat: 29 g
, Carbohydrate: 5 g
, Protein: 6 g

Ingredients

8 dl

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

Squash

600 g squash (e.g. butternut, cut into approx. 2 cm pieces)
2 garlic cloves
2 tbsp olive oil
¼ tsp chilli powder
1 tsp salt
a little pepper

Pesto

50 g shelled ground almonds
50 g pumpkin seeds
3 sprigs thyme, leaves torn off
50 g Parmesan, coarsely grated
1 organic lemon, use a little grated zest
1 ½ dl olive oil
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Utensils

2 sealable jars, each approx. 400 ml

How it's done

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Squash

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.

To roast

Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove, allow to cool slightly.

Pesto

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.

Good to know
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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