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Romaine lettuce pesto with pine nuts, Parmesan and olive oil

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Ingredients for 1 servings:

  • 1 baby romaine lettuce
  • 25 g pine nuts
  • 10 g Parmesan, more to taste
  • 50 g olive oil
  • 1 clove(s) garlic
  • salt and pepper

Instructions

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

Wash and chop the romaine lettuce. Roast the pine nuts in a pan without fat. Peel and press/finely chop the garlic. Blend all ingredients. Add more oil if necessary. Season to taste. Goes well with pasta, salads, etc.

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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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