OLIVE OIL MEETS PARSLEY
Did you ever wonder how a really good pesto is made?
Great pesto tastes fresh, herbal and nutty all at the same time. Today we want to share with you our favourite pesto recipe from Antonia (@kochstuebchen). While pesto seems fancy and gourmet, homemade pesto is actually super easy and quick to make with a blender or food processor. Let's get started!
(1 glass/ approx.250 g)
- 40 g parsley
- 30 g sunflower seeds
- 50 g pine nuts
- 70 g Parmesan cheese
- 150 ml Extra Virgin Olive Oil
- Salt and pepper
- Wash parsley, remove strong stems and chop parsely into small pieces. Roast sunflower seeds and pine nuts in a small pan until light brown. Cut Parmesan into small squares.
- Put all ingredients into a mixer, include olive oil and mix it until it becomes a smooth paste. Add salt and pepper according to your taste.
Put the pesto in a glass and cover it with olive oil before you close it. This helps to keep the pesto fresh for several days without cooling it in the fridge.
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