Recipes

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Ingredients for 2 servings

2 cloves of garlic
dried tomatoes in oil

200 g peeled pumpkin seeds
½ bunch of basil

Salt
Pepper

100 ml extra virgin olive oil
100 ml pumpkin seed oil

4 tablespoons parmesan
toasted bread

brie soft cheese
balsamic glaze

green salad

Procedure

Prepare an excellent and original dinner. The main star this time will be pumpkin pesto, which pairs perfectly with salad leaves, soft brie cheese, and balsamic glaze. You can store any unused pesto in the refrigerator and use it later.

  1. Slice the garlic, finely chop the basil, and put them in a blender.
  2. Add pumpkin seeds and season with salt and pepper to taste.
  3. Add olive oil and pumpkin seed oil and mix everything well.
  4. Add grated parmesan and blend again until you get a smooth mixture.
  5. Chop the dried tomatoes and mix them into the salad.
  6. Toast the bread and slice the cheese.
  7. Serve the pesto on the toast, together with salad leaves and cheese, and drizzle with balsamic glaze.
  8. Store the pesto in the refrigerator (for up to a few weeks).

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