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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

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.


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