Parsley Pesto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 packs parsley (frozen)
- 2 cloves garlic
- 3 tablespoon parmesan, grated
- 50 g pine nuts
- 1 teaspoon, leveled salt
- 10 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Peel the garlic cloves and puree with the parsley, pine nuts and salt in a blender. Stir in the cheese and oil.
- Goes well with spaghetti, potatoes, in vegetable soups and also as a spread. If you tripled the amount of pesto ingredients, you get a supply of pesto that can be kept refrigerated and tightly closed for a few weeks.
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