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Styrian Pumpkin Seed Pesto with Linguine | Aromatic & Quick
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Gurkerl Küche
Cremiges steirisches Kürbiskern-Pesto mit knusprigen Kürbiskernen, feinem Bergkäse und frischem Knoblauch, serviert auf perfekt al dente gekochten Linguine. Ein schnelles, aromatisches Sommergericht aus der regionalen österreichischen Küche.
Ingredients
Preparation method
In a large pan without fat, toast the pumpkin seeds over medium heat for approx. 3–4 minutes until fragrant and slightly crunchy. Tip: For an especially even roasting result, you can alternatively toast the seeds briefly on a baking sheet in a preheated oven at 180 °C fan. Then leave to cool slightly and set aside 2 tbsp for garnish.
Bring a large pot of generously salted water to the boil. Add the linguine and cook according to package instructions until al dente. When draining, reserve about 100 ml of the starchy pasta water.
In the meantime, finely grate the Bergkäse cheese and peel the garlic. Put the toasted pumpkin seeds together with the garlic, grated Bergkäse cheese, pumpkin seed oil, and extra virgin olive oil into a food processor or mortar and blend into a fine, creamy pesto. Season to taste with a pinch of fine salt and fresh pepper.
Chef's tip
Serving tip: The pesto should not be heated too strongly so that the valuable aromas and vibrant green colour of the pumpkin seed oil are perfectly preserved.
70 min
Quick
