Summary

Ingredients

• 4 bunches parsley, smooth
• 4 garlic clove (s)
• 1 lemon (s), untreated
• 1 chilli pepper (s), red
• 100 g parmesan, in one piece
• 100 g hazelnuts
• 250 ml olive oil
• salt and pepper
• olive oil

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Instructions

1. Roast the hazelnuts in a pan until golden brown and leave to cool. Wash the parsley and pluck the leaves. Peel the garlic and cut the parmesan into pieces.
2. Finely chop the parsley, nuts, garlic and the parmesan in a food processor. Gradually pour in the 250 ml olive oil and mix in.
3. Wash and core the chilli pepper and cut into fine rings. Wash the lemon very hot and pat dry. Rub half of the peel and stir into the pesto. Finally, season with salt and pepper.
4. Pour the pesto into 4 glasses and cover with olive oil. Then close tightly and store in the refrigerator for a maximum of 2 weeks.