Summary

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

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Instructions

1. Pluck the parsley from the coarse stalks and weigh approx. 20 g. Roughly chop the walnuts, the parmesan and the garlic clove.
2. 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.
3. If the pesto is prepared a long time in advance, it should be stored in a screw-top jar or something covered with oil.