- 1 handful parsley and Basil leaf
- 2 Garlic cloves
- 2 tablespoons Lemon juice
- 3 tablespoons Sunflower oil
- 3 tablespoons Pumpkin seed oil
- 50 grams Pumpkin seeds
- 40 grams Ricotta cheese
- 40 grams Pecorino cheese
- Salt and freshly ground pepper
- 500 grams Pasta
- 2 tablespoons Olive oil
- Basil leaf (for garnish)
Rinse the herbs, shake dry and pluck the leaves. Peel the garlic and coarsely chop. Purée the herbs, garlic, lemon juice and oil.
Cut the ricotta and pecorino into pieces. Add to the pesto along with the pumpkin seeds and purée. Season with salt and pepper.
Meanwhile, cook the pasta in boiling salted water until al dente. Heat the olive oil in a large saucepan and fry the basil leaves for a few seconds.
Drain the pasta and toss with the pesto. Serve garnished with crispy basil leaves.