John Myers
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Vegetable Pesto
The perfect vegetable pesto recipe with a picture and simple step-by-step instructions.
- 8 tbsp Chopped almonds
- 1 tbsp Parmigiano Reggiano
- 1 piece Carrot
- 1 bunch Parsely
- 30 g Spring onions fresh
- 30 g Celery bulbs roughly diced
- 1 pole Sliced celery
- 2 tbsp Safflower oil
- 5 piece Pickled olives
- 1 pinch Himalayan salt
- 1 pinch Tellicherry pepper
- 1 tl Basil spice
The mass in the kitchen mixer:
- Wash, clean and cut the vegetables and herbs, halve the almonds and put them together in the chopper. Cut off the Parmigiano hard cheese and add together with the spices, not forgetting the oil and olives. do not grind or puree too finely, it can still be a bit coarse-grained, then the pesto will be just right.
Use:
- Suitable for salads, as a spread and as a side dish for many meals.
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