Squash pesto

Name: Squash pesto
Prep time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 50 g shelled ground almonds; 50 g pumpkin seeds; 50 g Parmesan; 600 g squash; 2 garlic cloves; 1 organic lemons; 2 tbsp olive oil; 1 ½ dl olive oil; ¼ tsp chilli powder; 1 tsp salt; a little pepper; 3 sprig thyme

Aperitif fingerfood Vegetarian

Total: 45 min. | Active: 25 min.

vegetarian, gluten-free

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Ingredients

for 8 dl

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 sprig	thyme, leaves torn off
50 g	Parmesan, coarsely grated
1	organic lemon, use a little grated zest
1 ½ dl	olive oil

How it's done

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.

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