Pumpkin Seed Mint Pesto

For the pumpkin seed and mint pesto, rinse the parsley and mint with cold water and shake dry. Pluck the leaves from the stems. Grate some lemon peel.

Briefly toast the pumpkin seeds and pine nuts in a pan without adding any fat.

Chop the herbs, pumpkin and pine nuts, lemon zest and juice in a food processor. Stir in the olive oil and season with salt and pepper. Pour into prepared jars, cover the pesto with olive oil and store in a cool, dry place.

Preparation Tip:

The recipe for pumpkin seed mint pesto is perfect as a sauce for pasta dishes, but also tastes good as a side dish with grilled meat and fish.

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