I found this recipe on the blog "From Laura's world". As I'm in the experiment phase, I said I'll try. And I did well. It is a wonderful recipe and the result was exceptional.
- 2 bundles finely chopped parsley
- 100 g roasted hazelnuts
- 1 head of garlic
- 2 tablespoons lemon juice
- 50 ml olive oil
- salt and pepper
Preparation time: less than 15 minutes
PREPARATION METHOD Parsley Pesto:
Put the hazelnuts in the food processor and grind well. Add chopped parsley, lemon juice, crushed garlic, salt and pepper. Mix well and at the end add the oil in a thin thread. A paste is formed that can be used immediately or stored in a refrigerator for a longer period of time. If you put it in your jar, add a tablespoon of olive oil on top of the pasta.