Parsley – Pesto with Hazelnuts

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Sauce
Cuisine European
Servings (Default: 1)

Ingredients

  • 2 bunches parsley, smooth (absolutely fresh)
  • 1 clove garlic, large
  • 50 g hazelnuts, chopped
  • 70 g parmesan, rated
  • olive oil
  • salt
  • pepper
Parsley – Pesto with Hazelnuts
Parsley – Pesto with Hazelnuts

Instructions

  1. Clean the parsley, peel and roughly chop the garlic. Put all ingredients in a bowl (or food processor) and puree them finely. Pour in enough oil to make a smooth mixture. Season to taste with salt and pepper.
  2. Pour into a screw-top jar and cover with a little oil. This way, the pesto will keep for a few weeks if stored in a dark and cool place.
  3. To make the nut taste more intense, the nuts can also be roasted briefly in a pan without fat.
  4. 2 cloves of garlic can also be used depending on size and preferences. If necessary, simply season to taste in between.
  5. The amount is enough for approx. 1 screw jar, depending on the size. You can of course also produce the pesto in larger quantities.
  6. Variation: If you like it spicy, you can put a pitted red chilli in rings under the pesto at the end.

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