Allowed on diets |
---|
Keto | |
Paleo | |
Mediterranean | |
Goes well with: Snacks, Chicken wings, Seafood, Meat dishes, Vegetables, Vegetable side dishes, Pizza, Fish, Salads
Inventory: Blender
Difficulty: simple
500
Servings: 6 (1 serving ≈ 51 gram)
Digestion time: 3 hour
Complete protein: ✔
Keto, LCHF: Recipes, Rules, Description
Pumpkin seeds, Lemon, Olive oil, Water, Cilantro, Garlic, Himalayan salt, Cumin, Allspice, Herbs de Provence
Let it stand: 3 h, Bake in the oven: 50 min, Blend with a blender: 10 min, Slice: 5 min, Blend with a blender: 5 min
Keto, LCHF: Recipes, Rules, Description
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Soak the pumpkin seeds (80 g) in water for about 3 hours or overnight. You can add a little lemon juice, apple cider vinegar, or salt to the water.
After soaking, rinse the seeds and dry them in the oven at 85 °C for 40–60 minutes.
Once the seeds are ready, place them in a blender. Add:
Blend all the ingredients in the blender until a smooth paste is formed.
Then chop fresh cilantro (1/2 bunch) and add it to the blender. Blend all components again until a smooth puree is achieved.
The finished pesto is recommended to be stored in a tightly closed jar in the refrigerator for no longer than three days.