Parsley – Pesto with Hazelnuts

Summary

Ingredients

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

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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.