Summary

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

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Instructions

1. 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.
2. Tip: In a tightly closed jar and covered with oil, it can be kept in the refrigerator for a few days.