Nut Pesto À La Gabi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 40 g walnuts
- 40 g hazelnuts
- 40 g pine nuts
- 2 bunches parsley, smooth, leaves torn off
- 0.5 ½ bunch basil, leaves torn off
- 90 ml sunflower oil or more
- salt
- Black pepper from the mill
- 1 pinch (s) allspice powder
- 0.5 ½ lemon (s), zest and juice it
Print Recipe
Pin Recipe Instructions
- Roast walnuts, hazelnuts and pine nuts in a coated pan without fat while turning, remove and allow to cool. Then puree the parsley, basil and oil with a blender, not too finely. Season with salt, pepper, allspice, lemon peel and juice, add oil if necessary.
- Tip: In a tightly closed jar and covered with oil, it can be kept in the refrigerator for a few days.
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