Cress – Pesto
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 box cress
- 1 bunch basil, finely chopped
- 50 g parmesan, rated
- 1 clove (s) garlic, chopped
- 2 tablespoon hazelnuts, chopped
- 1 tablespoon lemon juice
- 80 ml oil
- salt
Print Recipe
Pin Recipe Instructions
- Cut off the cress. Puree the cress, basil, parmesan and garlic with hazelnuts, lemon juice and oil until smooth and season with salt.
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