Pesto sauce with pumpkin seeds
Composition / ingredients
6
servings:
Cooking method
1. Wash the parsley and separate the leaves from the stem.
2. Fried pumpkin seeds are needed for the sauce. I fry them without oil for a few minutes.
3. Cut the peeled garlic in half.
4. Chop the prepared parsley, garlic and nuts in a blender.
5. Add grated cheese and olive oil to the mixture, mix well.
6. Add salt and pepper.
The sauce is ready. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Pumpkin and squash seeds kernels, dried - 553 kcal/100g
- Pumpkin seeds - 556 kcal/100g
