Summary

Ingredients

• 100 g walnuts
• 1 bunch parsley
• 3 bunch basil
• 2 cloves garlic)
• 250 ml olive oil
• 125 g parmesan, rated
• salt and pepper

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Instructions

1. Chop the walnuts and toast them in a pan without fat. Roughly chop the garlic.
2. Puree the garlic with 100 ml of oil, 50 g of nuts, parsley and basil. Add the rest of the oil and continue to puree. Stir in the parmesan and the remaining nuts and season with salt and pepper.
3. Fill into jars and close.