Pumpkin Seed Mint Pesto with Pasta

Rinse and dab the parsley and mint leaves. In a frying pan, dry roast the almond kernels at the beginning and then the pumpkin seeds, then quench.

Cook the pasta al dente on the griddle. Chop the herbs, the garlic, the grated lemon skin, the pumpkin seeds, the almond kernels and the Parmesan in a hand mixer and whisk with half of the olive oil. Gradually add the remaining olive oil while continuing to stir in the hand mixer, so that the pesto gets a creamy consistency. Finally, refine with pepper and salt. Drain the pasta and serve with the pesto.

Alfredissimo!

Our tip: Use high quality olive oil for an extra fine taste!

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