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Lovage pesto with hazelnuts

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Ingredients for 1 servings:

  • 40 g lovage
  • 4 spring onions
  • 6 tbsp, heaped hazelnuts, roasted and finely chopped
  • 4 tbsp Parmesan, grated
  • 6 tbsp pumpkin seed oil
  • 6 tbsp olive oil
  • 1 tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 18 minutes

Trim the ends of the spring onions and peel off any skins. Combine all ingredients in a tall container and blend with a hand blender until the desired consistency is reached. Pour the pesto into small jars and cover with a thin layer of oil. This way, the pesto will keep in the refrigerator for several weeks.

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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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