For the herb yogurt pesto, toast the sunflower and pumpkin seeds in a pan, stirring constantly.
Let cool slightly, peel and chop the garlic and puree together with the pumpkin seeds, salt, pepper and sugar.
Add basil, parsley, yogurt, oil, lemon juice and grated cheese and blend again vigorously until a homogeneous mass is formed. The herb-yogurt pesto is ready.
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