Summary

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

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Instructions

1. 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.
2. 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.