Ingredients
- 60 g parsley leaves
- 220 g pumkin seeds
- 300 ml olive oil
- 120 g Schwarzenstein cheese, grated
- 1 organic lemon
- Salt and pepper
Method
For the pesto, lightly toastthe pumpkin seeds in a non-stick frying
pan over a medium heat untilthey take on a goldenbrown colour.
Thoroughly wash the parsley, carefully shake it dry and finely chop. Mix
the parsley together with the toasted pumpkin seeds and freshly grated
Schwarzenstein cheese in a mortar or mixer.
Add the olive oil and juice
from the lemon and purée everything into a creamy, smooth mass.
Cook the
pasta according to the packetinstructions and then mix well with the
fresh pesto.
The pesto can be keptin a jarin the fridge for up to two
weeks.
© Tina Marcelli