Parsley – Walnut – Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 bunches parsley, smooth, (approx. 10g corresponds to -3 bunches)
- 150 g parmesan, rated
- 100 g walnuts
- 1 chilli pepper (s), red
- 4 cloves garlic, young more aromatic
- olive oil
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Wash the parsley, shake dry and roughly chop. Chop the garlic. Halve the chilli lengthways, core and cut into half rings.
- Roughly chop the walnuts and roast them until golden brown in a pan without fat.
- Finely puree the parsley, walnuts and garlic. Add enough olive oil to make the mixture smooth (but not too runny!). Finally fold in the parmesan and chilli pepper, possibly add a little more oil.
- Season the pesto with salt and pepper and fill it into screw-top jars. Cover with about 1cm of oil, so the pesto will keep in a cool place for months.
- The amount is sufficient for approx. 2 medium-sized screw-top jars.
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