1. In a pan, toast the nuts and pine nuts with 1 tsp of oil over medium heat for about 3 minutes, stirring occasionally. Then transfer to a plate, let cool, and chop roughly.
2. Wash the parsley and basil thoroughly, shake off excess water, remove thick stems, and chop roughly. Wash the lemon, finely grate 1/2 tsp of the zest, cut it in half, and squeeze out the juice.
3. In a tall container, roughly blend the cooled nuts and seeds, herbs, lemon zest, and remaining oil. The pesto should retain some texture. Season with salt, pepper, and a bit of lemon juice. Add more oil if needed.
Enjoy your meal!
Nutrition per serving
kcal: 383
Protein: 9 g · Fett/Fat: 35 g · Carbs: 10 g
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