herb pesto

Ingredients for 1 servings:

• 1 bunch parsley, flat-leaf
• 1 bunch of basil
• 1 bunch of chives
• 1 handful of hazelnuts
• 2 cloves garlic, finely chopped or squeezed
• ½ tsp sea salt or fleur de sel
• Olive oil, amount as required

Instructions

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

was born out of necessity because I had to use herbs

Wash the herbs and pat dry. Roughly tear the parsley and halve or even third the chives. Combine everything in a blender or a tall container. Add the salt, whole hazelnuts, and garlic, and blend briefly in a blender or with a hand blender with a little olive oil. Add olive oil to taste. You need less oil for a bruschetta spread than for a pesto you plan to use on pasta. Pour the pesto into jars and cover with olive oil. The pesto will keep in the refrigerator for at least 4 weeks. Make sure the pesto is always well covered with olive oil—top up if necessary. The pesto can also be made with any other herbs you like. It goes very well with pasta, but you can also use it to spice up quark dips and salad dressings. It’s also particularly delicious marinated in olives or mozzarella pearls.