Summary

Ingredients

• 1 bunch basil
• 1 bunch parsley
• 1 clove garlic
• 6 tablespoon olive oil
• 5 tablespoon vegetable broth
• 40 g almond (s), chopped
• 20 g capers
• 2 lemon (s), grated zest and juice from them
• 4 tablespoon parmesan, grated
• salt and pepper

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Instructions

1. Chop the herbs, garlic, oil, broth, almonds and capers with the hand blender. Stir in lemon zest and parmesan. Season with lemon juice, salt and pepper. Tastes good with pasta!
2. The pesto will keep in the refrigerator, covered with a little oil, for about 10 days.