in Italy

Parsley pesto

updated

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Ingredients for 1 servings:

  • 1 bunch of parsley
  • 5 garlic cloves
  • 20 walnut halves
  • 1 pinch of sea salt
  • pepper
  • 100 ml olive oil
  • 50 g Parmesan, freshly grated

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Puree washed, stemmed parsley, peeled garlic, and nuts in a blender. Season with salt and pepper. Slowly pour the oil into the running blender and blend. Finally, mix in the cheese. Pesto will keep in the refrigerator for 14 days.

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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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