Dill pesto with pumpkin seeds
4 servings
10 minutes
Dill pesto with pumpkin seeds is an unusual interpretation of the classic Italian sauce. Inspired by Mediterranean traditions, it combines the freshness of greens with the rich nutty notes of pumpkin seeds and a subtle spicy hint of garlic. Grana Padano adds creaminess and depth of flavor to the sauce, while olive and pumpkin oils make the texture soft and velvety. This pesto is perfect for pasta, risotto, fresh bread, or even as a dip for vegetables. Thanks to the dill, the sauce acquires an extraordinary lightness, making it a great addition to spring and summer dishes.
1
Wash the dill and remove the tough lower stems. Tear it roughly.
- Dill: 1 bunch
2
If using not young spinach, tear the leaves roughly. To make half a cup.
- Baby spinach: 0.5 glass
3
Crush the garlic with the side of a knife and chop it coarsely.
- Garlic: 2 cloves
4
Grate the cheese on a fine grater.
- Grana Padano cheese: 25 g
5
Blend all ingredients until smooth; if the mixture is not liquid enough, adjust by adding olive oil.
- Dill: 1 bunch
- Baby spinach: 0.5 glass
- Garlic: 2 cloves
- Grana Padano cheese: 25 g
- Pumpkin seed oil: 2 tablespoons
- Olive oil: 4 tablespoons
- Pumpkin seeds (pepitas): 4 tablespoons
