Parsley pesto with hazelnuts

Ingredients for 1 servings:

• 2 bunch parsley, flat (fresh is essential)
• 1 clove(s) garlic, large
• 50 g hazelnuts, chopped
• 70 g Parmesan, grated
• olive oil
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Clean the parsley, peel the garlic, and roughly chop it. Place all the ingredients in a bowl (or food processor) and puree until smooth. Add enough oil to form a smooth mixture. Season with salt and pepper. Transfer to a screw-top jar and cover with a little oil. Stored in a cool, dark place, the pesto will keep for several weeks. To intensify the nutty flavor, you can briefly roast the nuts in a pan without fat. Depending on the size and preference, you can also use 2 cloves of garlic. Season to taste as needed. This quantity is enough for about 1 screw-top jar, depending on the size. You can, of course, make larger batches of the pesto. Variation: If you like it spicy, you can add a deseeded red chili pepper in rings to the pesto at the end.