Pesto with walnuts, chili and parsley

Ingredients for 1 servings:

• 35 g walnuts
• 30 g flat-leaf parsley
• 30 g Parmesan, grated
• 1 chili pepper(s)
• 1 clove(s) garlic, or more if you like
• some salt
• 100 ml rapeseed oil or sunflower oil

Instructions

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

for pasta, on white bread or as a seasoning paste

Roughly chop the walnuts and dry roast them in a pan until fragrant, being careful not to blacken them. Remove the pan from the heat and let it cool. Roughly chop the parsley, peel and roughly chop the garlic cloves, and grate the Parmesan cheese. Place everything in a suitable container with the walnuts, add about 80 ml of oil and a pinch of salt, and puree with a hand blender. Halve the chili pepper and remove the white membranes and seeds. Cut the halves into fine strips and chop. Add the chili to the pesto and mix well, adding enough oil until the pesto reaches the desired consistency. Transfer the pesto to a screw-top jar, cover with a thin layer of oil, and store in the refrigerator. The amount of chili depends on the spiciness of the pepper and your personal taste. It’s best to measure it carefully, let the pesto sit in the refrigerator, and gradually add more chili to taste, adjusting the salt if necessary. And keep in mind that the pesto can become even spicier if it sits longer.