John Myers
Parsley Pesto How I Like It …
The perfect parsley pesto how i like it … recipe with a picture and simple step-by-step instructions.
- 50 g Parsley crispy fresh
- 25 g Fresh smooth parsley
- 2 Garlic cloves
- 40 g Pine nuts
- 40 g Chopped almonds
- 1 Teaspoon (level) Salt
- 0,5 teaspoon Black pepper from the mill
- 0,5 teaspoon Chilli flakes
- 1 teaspoon Green pepper – pickled
- 200 ml Extra virgin olive oil
- My parsley is doing particularly well this year – but it will soon start to bloom. Now it’s time to harvest them and make our beloved parsley pesto.
- I recommend weighing the parsley for this recipe, because the indication “cuffs” is very imprecise and the volume of such cuffs is very different.
- Preparation: wash the parsley in cold water, shake it dry again and cut roughly into strips with a large knife; peel the garlic cloves, cut them lengthways, remove the green “soul” and dice the cloves very finely; Lightly toast the pine nuts and chopped almonds in a dry pan over medium heat.
- Put the parsley, garlic and the cooled pine nuts with almonds in a tall, narrow container, add all the spices and work the pesto with the hand blender, pouring in the olive oil in a thin stream.
- When the mixture is even, fill the finished pesto into screw-top jars and store it in the refrigerator – it will stay fresh there for several weeks, but it has never been that old with us.
- We like this pesto with pasta, of course, but also especially with dinner with freshly baked bread.
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