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Parsley pesto

Parsley pesto

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

Servings: -

Preparation time: less than 15 minutes


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.

Video: Schnelles Pesto-Rezept von Steffen Henssler (January 2022).