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Parsley and walnut pesto

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Ingredients for 1 servings:

  • 2 bunches of parsley, flat (approx. 120 g, equivalent to 2 – 3 bunches)
  • 150 g Parmesan, grated
  • 100 g walnuts
  • 1 chili pepper(s), red
  • 4 clove(s) garlic, young aromatic
  • olive oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the parsley, shake dry, and roughly chop. Chop the garlic. Halve the chili pepper lengthwise, remove the seeds, and cut into half rings. Roughly chop the walnuts and roast them in a dry pan until golden brown. Finely purée the parsley, walnuts, and garlic. Add enough olive oil to make the mixture smooth (but not too runny!). Finally, fold in the Parmesan cheese and chili pepper, adding a little more oil if desired. Season the pesto with salt and pepper and pour into screw-top jars. Cover with about 1 cm of oil, and the pesto will keep for months in a cool place. This quantity is enough for about 2 medium-sized screw-top jars.

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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.

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