A traditional pesto is made with basil, pine nuts and parmesan cheese. There are however other herbs and nuts you can use as well, so get creative!
- 20gr fresh parsley
- 15gr fresh basil
- 1 garlic clove
- 80gr pumpkin seeds
- 75gr sunflower oil (not ml, gram)
- 15gr parmesan cheese, grated
- lemon juice to taste
Place the parsley, basil, roughly chopped garlic, pumpkin seeds and two thirds of the oil in a kitchen machine. I use the small one that attaches to my immersion blender, as a regular kitchen machine is too big. Blend until smooth. Use the remaining oil if required.
Stir the parmesan cheese and lemon juice in. You can store leftovers in a jar in the fridge, with a thin layer of oil over the top.