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🍽️ Autumn Nut and Seed Pesto

383 kcal · 30 min · 4 servings

Ingredients

• walnut kernels 40 g
• hazelnut kernels, whole 40 g
• pine nuts 40 g
• oil 90 ml
• parsley, fresh 50 g
• basil, fresh 30 g
• organic lemon 1 pc.
• salt pinch
• pepper, black ground pinch

Instructions

1. 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. 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. 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