Summary

Ingredients

• 2 packs parsley (frozen)
• 2 cloves garlic
• 3 tablespoon parmesan, grated
• 50 g pine nuts
• 1 teaspoon, leveled salt
• 10 tablespoon olive oil

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Instructions

1. Peel the garlic cloves and puree with the parsley, pine nuts and salt in a blender. Stir in the cheese and oil.
2. 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.