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Pumpkin Pesto

Pumpkin provides plenty of beta carotene – the fat-soluble vitamin that can be optimally absorbed by the body together with the oil. Wholemeal pasta provides a lot of fiber and minerals.

Ingredients

  • 500g Hokkaido pumpkin pulp
  • 50g pumpkin seeds
  • salt to taste
  • 600g whole wheat pasta
  • 100ml rapeseed oil
  • 1 small chili pepper
  • 50g grated parmesan
  • pepper to taste
  • 6 tbsp pumpkin seed oil
  • fresh herbs to taste

Preparation steps

  1. Cut the Hokkaido pumpkin pulp into cubes and steam in a pan with a little water. Then let it cool down a bit.
  2. Meanwhile, toast the pumpkin seeds in a small pan.
  3. Put on salted water and cook the wholemeal pasta in it until al dente.
  4. Wash, halve, and deseed the chili.
  5. Place the pumpkin with the pumpkin seeds, rapeseed oil, chili, and Parmesan in a suitable container and puree until smooth.
  6. Season with salt and pepper and then carefully fold in the pumpkin seed oil.
  7. Drain the pasta and then mix well with the pesto.
  8. The dish can now be seasoned with pumpkin seeds, pumpkin oil, or fresh herbs as desired.
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Make Brussels Sprouts Pesto Yourself

Brussels sprouts are in season and we just can’t get enough of them. So that it doesn’t get boring, we have come up with a Brussels sprouts pesto – perfect as a winter pasta dish, to give away and to keep. You can read here how healthy the homemade Brussels sprout pesto is and how easy the recipe is.

Pasta always works, pesto too. And Brussels sprouts pesto is the perfect way to celebrate winter. Brussels sprouts are a real vitamin bomb: just 100 grams cover the daily requirement of vitamin C with 155 milligrams. In addition, there are B vitamins, some potassium, zinc, vitamin K and fiber in the small balls.

Although it is slightly higher in calories than other types of cabbage because it contains relatively little water, it has almost 0 grams of fat. So figure-conscious people can also access it. In our do-it-yourself Brussels sprouts pesto, good olive oil with unsaturated fatty acids and protein-rich almonds are also used.

Ingredients for 2 glasses of Brussels sprouts pesto:

  • 300 grams of Brussels sprouts
  • 2 garlic cloves roasted without fat
  • 1 tbsp extra virgin olive oil
  • 100 g almonds (or other nuts)
  • 60 ml extra virgin olive oil
  • 25g basil
  • 1 tsp lemon juice
  • pepper from the grinder
  • Salt

Preparation steps:

  1. Wash Brussels sprouts, remove the outer leaves, and cut them into the stalk. Peel the garlic cloves. Place both on a baking sheet, and drizzle with olive oil, salt, and pepper. Bake at 200 degrees for 15 to 20 minutes.
  2. Roast the almonds in a pan. In a blender, puree the nuts, olive oil, basil leaves, lemon juice, and Brussels sprouts. If necessary, add a little water to make the consistency creamier. Season with salt and pepper.
  3. Pour into a jar, cover with a little olive oil and seal tightly. Keeps in the fridge for about a week or two.

The Brussels sprout pesto you can make yourself is an easy recipe that is perfect for winter. In any case, we wish you a good appetite!

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Attention: Why You Shouldn’t Heat Up Green Pesto

Green pesto is always a real treat! You shouldn’t heat the paste – otherwise the taste could suffer. Green pesto in particular is considered to be particularly susceptible.

Heating green pesto: what exactly happens?

To explain the phenomenon in more detail, you need to take a look at the composition of basil. Like many plants, this contains chlorophyll, which among other things gives the herb its green color.

As the Center for Health writes, chlorophyll is not considered to be particularly heat-resistant. As the scientific magazine Spektrum explains, this is related to polyphenols, which, in combination with enzymes, oxidize under the influence of heat and thus also ensure the characteristic browning of green plants.

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