Tuna and parsley pesto

Ingredients for 4 servings:

• 1 lemon(s) (organic)
• 50 g olive oil
• 1 can tuna in its own juice
• 2 bunch parsley, flat
• 1 garlic clove(s)
• Salt and pepper, white

Instructions

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

for pasta or on ciabatta

Wash the parsley, shake dry, and remove the thick stem ends. Then chop it slightly and place it in a food processor. Peel the garlic and add it to the parsley. Add two or three zests of an organic lemon. Chop first at medium speed, then at high speed, until a green paste forms. Add the oil, drained tuna, half the juiced lemon, half a teaspoon of salt, and some freshly ground white pepper. Mix everything together at low to medium speed for a few seconds. The pesto shouldn’t become too mushy, so check the mixture frequently and only mix briefly each time. Season again with salt and pepper at the end. Transfer the pesto to a clean screw-top jar and cover with a little olive oil. It will keep for a few days in the refrigerator. Tip: Just stir the pesto into cooked pasta like any other pesto. If necessary, thin it with a little pasta water, as it is quite thick. Then serve sprinkled with fresh Parmesan cheese. It goes best with spaghetti or thin linguine.