Pumpkin seed pesto

Ingredients for 6 servings:

• 100 g pumpkin seeds
• 1 bunch of basil
• 1 bunch curly parsley
• 120 ml white wine vinegar
• 4 tsp honey
• 120 ml pumpkin seed oil
• 240 ml vegetable broth, strong
• salt and pepper
• possibly lime juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

somewhat unusual, but very tasty and healthy

Roast the pumpkin seeds in a pan without fat. Then let the pumpkin seeds cool. Prepare the vegetable broth using twice the amount indicated on the package. Wash the basil and parsley and shake dry. Pick off the leaves. Mix everything with vinegar, honey, oil, salt, and pepper, and puree. I use a food processor rather than an immersion blender, but you can also use a stand mixer. Then stir in the vegetable broth, season with salt and pepper, and if you like, you can season the pesto with a little lime juice. Tip: I always start with the dry ingredients first, then gradually add the oil and vinegar, followed by the vegetable broth and honey. This way, everything gets chopped up quickly and doesn’t stick together because of the honey. It goes great with pasta, as a dip, on fresh bread, or with grilled meat.