Pesto di prezzemolo
This pesto captivates with its wonderful flavors of freshly picked parsley and pine nuts. The peeled almonds provide an extra nutty kick. Of course, a delicious Parmigiano Reggiano must not be missing here to make the taste experience complete. This parsley pesto recipe is perfect with any kind of pasta, but also as a delicious herb spread & dip!
Amount
servings
Ingredients list
- 50 g parsley
- 50 g pine nuts
- 30 g almonds peeled
- 50 g parmesan cheese grated
- 50 ml olive oil extra virgin
- salt to taste
Directions
- Wash the parsley and remove the stems, then add to the cup of the hand blender.50 g parsley
- Grate the parmesan cheese and add it to the cup along with the pine nuts and the peeled almonds.50 g pine nuts, 30 g almonds, 50 g parmesan cheese
- Add a little olive oil and mix gently on low speed with the hand blender. Gradually add the remaining olive oil until the pesto has a nice creamy consistency.50 ml olive oil extra virgin
- Now just season with salt and you're done!Buon appetito!salt
Tip
If you put the pesto in a small jar and seal it with a layer of olive oil, it will keep for up to 2 days in the refrigerator.
Calories: 182kcal (9%)Carbohydrates: 3g (1%)Protein: 1g (2%)Fat: 18.4g (28%)
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