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Parsley and walnut pesto

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Ingredients for 1 servings:

  • 20 g flat-leaf parsley
  • 20 g shelled walnuts
  • 4 tbsp oil, e.g. rapeseed oil or very mild olive oil
  • 5 g Parmesan
  • 1 tsp lemon juice
  • 1 pinch of salt
  • 1 small garlic clove(s)

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

Pluck the parsley from the coarse stems and weigh out approximately 20 g. Roughly chop the walnuts, Parmesan cheese, and garlic clove. Puree all ingredients with a hand blender and season with lemon juice and salt. Let it sit for a while before serving and season again. If preparing the pesto well in advance, store it in a screw-top jar or similar container covered with oil.

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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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