Styrian Pesto

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INGREDIENTS:
  • 50 g fresh basil
  • 40 g pumpkin seeds
  • 40 g freshly grated Parmesan cheese
  • 1-2 cloves of garlic
  • 1/8 litre pumpkin seed oil
  • salt


    DIRECTIONS:
    Wash the basil and dry well.
    Shake and pluck the leaves.
    Transfer them to pestle and mortar, add pumpkin seeds and crush everything.
    Add the cheese and crushed garlic.
    Continue to crush until the mixture takes on a creamy consistency.
    Then mix in the pumpkin seed oil.

    Tip 1: The pesto will keep in a glass in a cool and dark place – like the fridge – for a few weeks.

    Tip 2: This pesto brings out the best in all types of pasta.



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