Summary

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

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Instructions

1. Cut off the cress. Puree the cress, basil, parmesan and garlic with hazelnuts, lemon juice and oil until smooth and season with salt.