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Oregano pesto with hazelnuts and Parmesan

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Ingredients for 3 servings:

  • 1 bunch of oregano
  • 1 sprig(s) rosemary
  • 3 tbsp, heaped hazelnuts, chopped
  • 3 tbsp, heaped Parmesan, freshly grated
  • 1 pinch of salt
  • 1 pinch(s) of pepper or chili powder
  • 1 clove(s) garlic
  • 70 ml sunflower oil

Instructions

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

Wash the oregano and rosemary, pat dry, and chop finely. Briefly roast the hazelnuts in a pan without fat, if desired. Peel the garlic and finely chop or press it. Place all ingredients in a blender and blend briefly. Gradually add the sunflower oil until the desired consistency is reached. Season with salt and pepper or chili. Tip: Instead of a blender, you can also use a mortar and pestle, but in this case, add the Parmesan at the end so it stays slightly coarse. The pesto will keep in the fridge for a few days and also tastes wonderful as a spread.

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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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