Parsley and Walnut Pesto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 20 g leaf parsley
- 20 g walnuts without shell
- 4 tablespoon oil B. rapeseed oil or very mild olive oil
- 5 g parmesan cheese
- 1 teaspoon lemon juice
- 1 pinch salt
- 1 small clove garlic
Print Recipe
Pin Recipe Instructions
- Pluck the parsley from the coarse stalks and weigh approx. 20 g. Roughly chop the walnuts, the parmesan and the garlic clove.
- Puree all ingredients with the blender and season with lemon juice and salt. Let it steep a little before serving and season again to taste.
- If the pesto is prepared a long time in advance, it should be stored in a screw-top jar or something covered with oil.
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