Summary

Ingredients

• 500 g parsley root (s)
• 1 onion (s)
• 3 tablespoon oil
• 500 ml vegetable stock
• 100 ml cream
• 250 ml milk
• 40 g hazelnuts, whole or chopped
• 0.5 ½ bunch parsley
• salt and pepper
• nutmeg

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Instructions

1. Peel and dice the parsley root. Dice the onion and sauté in 1 tablespoon of hot oil. Add the parsley root and sauté briefly. Pour in the stock and simmer for about 25 minutes, then puree. Add the cream and milk and warm again. Season with salt, pepper and nutmeg.
2. Puree the hazelnut kernels with the parsley, salt and the remaining oil to make a pesto.