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Olive oil and nut pesto

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Ingredients for 1 servings:

  • 200 g walnuts, peeled
  • 1 small garlic clove(s)
  • 200 ml olive oil
  • 60 g cheese (Pecorino), freshly grated
  • 60 g Parmesan, freshly grated
  • Salt and pepper, black from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with Parmesan and Pecorino, great with spaghettini or just as a spread

Roast the walnuts in a pan without adding any fat. Peel the garlic clove and blend it with the walnuts and olive oil in a blender until a creamy paste forms. Stir in the pecorino and Parmesan cheese and season with salt and pepper to taste. Hazelnuts also work well in the pesto.

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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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