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Courgette pesto
20 m active | 20 m total
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
  • 250 g courgettes, cut into cubes
  • salted water, boiling
  • 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
  • 2 preserving jars (each approx. 1½ dl)
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And that's how it's done
And that's how it's done
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.
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.