Parsley – Almond – Pesto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 40 g almond (s), peeled
- 3 bunches parsley, smooth
- 2 cloves garlic
- 50 g parmesan, freshly rated
- 150 ml olive oil
- Salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Roughly chop the almonds and toast them in a pan without adding any fat. Puree the parsley leaves together with the almonds, garlic, Parmesan and 100 ml olive oil in a blender. Gradually add the rest of the oil, so that a creamy paste is formed. Season to taste with salt and pepper.
- The pesto is enough for 2 glasses of 150 ml each and lasts 3-4 weeks. When storing, make sure that there is always a thin layer of oil on top.
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