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Parsley – almond – pesto

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Ingredients for 1 servings:

  • 40 g almond(s), peeled
  • 3 bunch parsley, flat
  • 2 cloves garlic
  • 50 g Parmesan, freshly grated
  • 150 ml olive oil
  • Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Roughly chop the almonds and roast them in a pan without adding any fat. Blend the parsley leaves with the almonds, garlic, Parmesan cheese, and 100 ml olive oil in a blender. Gradually add the remaining oil until a smooth paste forms. Season with salt and pepper. The pesto makes enough for two 150 ml jars and will keep for 3-4 weeks. When storing, ensure there is always a thin layer of oil on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Parsley – almond – pesto

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