![Nettle pesto with pumpkin seeds](https://cdn.lifehacker.ru/wp-content/uploads/2024/04/205_1714237633.jpg)
This sauce is a great addition to pasta or meat dishes. It can also be served simply on slices of bread.
Cooking time
(your participation is required)
20 minutes.
Number of servings
4
Ingredients
Young nettle leaves
200–220 g
Roasted pumpkin seeds
2 tbsp. spoons
Parmesan
50–60 g
Garlic
1–2 cloves
Freshly squeezed lemon juice
1 tbsp. spoon
Salt
⅓ teaspoon
Ground black pepper
¼ teaspoon
Olive oil
60 ml
Pumpkin oil
60 ml
Preparation
-
1.
Steam the nettles for 2-3 minutes to wilt the leaves.
Simply place the leaves in a colander and hold over a pan of hot water, stirring occasionally.
-
2․
Grind the pumpkin seeds with a knife or in a spice grinder. Grate Parmesan on a fine grater. Pass the garlic through a press.
-
3․
Using a blender, puree the nettles along with pumpkin seeds, garlic, Parmesan, lemon juice, salt and pepper.
-
4.
Pour in olive and pumpkin oil, beat again.
Instead of pumpkin oil, you can use more olive oil.
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