Summary
| Prep Time | 10 mins |
| Cook Time | 3 mins |
| Total Time | 13 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 bunch carrot greens
- 0.5 ½ bunch parsley
- 1 clove garlic
- 1 chilli pepper (s), dried
- 40 g hazelnuts
- 20 g walnut kernels
- 20 g sunflower seeds
- 3 tablespoon Gouda, old man
- 3 tablespoon parmesan
- 75 ml olive oil
Print Recipe
Pin Recipe Instructions
- Roast the hazelnuts with walnuts, sunflower seeds and chilli dry in a pan, making sure that the sunflower seeds don`t burn, it is better to add them a little later.
- Then process with the remaining ingredients in a mixer or with a hand blender to a paste, adjust the amount of oil to the consistency. Season to taste with salt.
- The pesto goes well with whole wheat pasta and the carrots, which are steamed whole and lightly caramelized as a side dish, and with mushrooms.
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