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Courgette pesto
Nutrition facts per serving:
- Energy in kcal about 583
- Fat about 59g
- Carbohydrates about 2g
- Protein about 9g
This is needed
This is needed
for 3 dl
Courgettes
- 250 g courgettes, cut into cubes
- salted water, boiling
Pesto
- 1 garlic clove, coarsely chopped
- 0.5 bunch thyme, leaves torn off
- 2 tbsp Hemp seeds
- 50 g grated Parmesan
- 1.5 dl olive oil
- 1 tbsp lemon juice
- salt and pepper to taste
- 2 tbsp olive oil
Tools
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- 2 preserving jars (each approx. 1½ dl)
And that's how it's done
And that's how it's done
Courgettes
Blanch the courgettes in boiling salted water for approx. 4 mins., remove with a slotted spoon, cool immediately in ice-cold water. Remove, drain well.
Pesto
In a blender, puree the courgettes and garlic with all the other ingredients up to and including the oil, season the pesto. Transfer the pesto to clean jars, cover with a little oil and seal tightly.
