Ingredients
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
How it's done
Blanch the broccoli in boiling salted water for approx. 4 mins., drain, rinse with cold water, drain well and transfer to a measuring cup. Add the garlic, parsley, pumpkin seeds, parmesan and half of the oil, puree until smooth. Mix in the remainder of the oil, season the pesto.
| That fits: | Pasta |
|---|---|
| Shelf life: | Transfer the pesto to a clean jar, cover with a little oil and keep in the fridge for approx. 1 week. |
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