Spicy parsley pesto

Ingredients for 1 servings:

• 4 bunch parsley, flat-leaf
• 4 garlic cloves
• 1 lemon(s), untreated
• 1 red chili pepper(s)
• 100 g Parmesan cheese, in one piece
• 100 g hazelnuts
• 250 ml olive oil
• salt and pepper
• olive oil

Instructions

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

for 4 glasses of 125 ml each

Roast the hazelnuts in a dry pan until golden brown and let cool. Wash the parsley and pick off the leaves. Peel the garlic and chop the Parmesan cheese. Finely chop the parsley, nuts, garlic, and Parmesan cheese in a food processor. Gradually add the 250 ml olive oil and mix. Wash the chili pepper, deseed it, and slice it into fine rings. Wash the lemon in very hot water and pat it dry. Grate half of the zest and stir it into the pesto. Finally, season with salt and pepper. Pour the pesto into 4 jars and cover with olive oil. Seal tightly and refrigerate for up to 2 weeks.