Oreganopesto with Hazelnuts and Parmesan

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Sauce
Cuisine European
Servings (Default: 3)

Ingredients

  • 1 bunch oregano
  • 1 sprig rosemary
  • 3 tablespoon, heaped hazelnuts, chopped
  • 3 tablespoon, heaped parmesan, freshly grated
  • 1 pinch (s) salt
  • 1 pinch (s) pepper or chili powder
  • 1 clove garlic
  • 70 ml sunflower oil
Oreganopesto with Hazelnuts and Parmesan
Oreganopesto with Hazelnuts and Parmesan

Instructions

  1. Wash oregano and rosemary, pat dry and finely chop. If desired, briefly toast the hazelnuts in a pan without fat. Peel the garlic and finely chop or press.
  2. Put all ingredients in a blender and mix briefly. Then gradually add the sunflower oil until the desired consistency is achieved. Season to taste with salt and pepper or chilli.
  3. Tip: A mortar can be used instead of a mixer, but in this case add the parmesan at the end so that it remains slightly coarse.
  4. The pesto can be kept in the refrigerator for a few days and also tastes wonderful as a spread.

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