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
Parsley – Walnut – Pesto
Parsley – Walnut – Pesto

Instructions

  1. Wash the parsley, shake dry and roughly chop. Chop the garlic. Halve the chilli lengthways, core and cut into half rings.
  2. Roughly chop the walnuts and roast them until golden brown in a pan without fat.
  3. 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.
  4. 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.
  5. The amount is sufficient for approx. 2 medium-sized screw-top jars.

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