Parsley pesto with "Speed"

Ingredients for 1 servings:

• 100 g parsley (preferably flat-leaf parsley)
• 60 g walnuts, shelled
• 2 clove(s) garlic, chopped
• 40 g Parmesan, grated
• 100 ml rapeseed oil
• 150 ml olive oil, virgin
• 4 g salt
• n. B. Lime peel, grated
• n. B. ginger powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with roasted walnuts and Parmesan

Wash the parsley thoroughly and then dry it thoroughly (in a salad spinner or paper towels). The parsley should no longer be wet (emulsion!). Roast the walnuts in a pan over low heat, without any fat or oil. Peel and finely chop the garlic. Grate the cheese. Finely chop the dried parsley. Place in a tall mixing bowl (or similar), add the garlic, cheese, and rapeseed oil, and puree very finely using an electric blender (or similar). Add the olive oil and salt and stir well with a spoon. Season to taste with lime zest. For extra speed, add a little ground ginger (use it carefully! If you don’t like it, leave it out). Transfer to an open jar. Make sure the pesto is always covered with oil. Keep refrigerated for at least 4-8 weeks. Tip: Refine mashed potatoes with 1 heaped teaspoon of parsley pesto per serving!