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.
Fabian Fuchs
Ingredients
for 4 person
Pesto
| 40 g |
pumpkin seeds |
| 2 bunch |
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 |
How it's done
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.
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