in Italy

Pumpkin seed and mint pesto with pasta

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Ingredients for 4 servings:

  • 50 g pumpkin seeds (alternatively sunflower seeds)
  • 12 almonds, peeled
  • 50 g Parmesan, freshly grated
  • 1 clove(s) garlic, small
  • 1 bunch of flat-leaf parsley
  • 20 fresh mint leaves
  • 175 ml olive oil
  • 1 lemon(s), untreated
  • salt and pepper
  • 4 servings of pasta (spaghetti)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and dry the mint leaves and parsley. Dry-toast the almonds and pumpkin seeds in a pan, then let cool. Cook the spaghetti until al dente. Combine the herbs, garlic, grated lemon zest, pumpkin seeds, almonds, and Parmesan in a blender and mix with half of the olive oil. Gradually add the remaining olive oil while continuing to stir in the blender until the pesto reaches a creamy consistency. Finally, season with salt and pepper. Drain the spaghetti and serve with the pesto.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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