Nut pesto with anchovies

Name: nut pesto with anchovies
Total time: 15 min
Yield: 4
Ingredients: 7 anchovy fillet; 1 tablespoon capers; 100 gram walnut; 100 gram Parmesan cheese; 2 clove garlic; 1 bunch fresh parsley; 2 tablespoon olive oil

Ingredients

7 anchovy fillet
1 tablespoon capers
100 gram walnut
100 gram Parmesan cheese

2 clove garlic
1 bunch fresh parsley
2 tablespoon olive oil

Directions

Rub or puree the anchovy fillets with the capers.
Mix in the chopped walnuts, grated Parmesan cheese, finely chopped garlic and chopped parsley.
Pour about 2 tablespoons of olive oil while stirring until a thick paste is formed. Store the pesto in the refrigerator for a maximum of 1 week in a closed container.