Filter
Reset
Sort ByRelevance
Candyman63j
Nut pesto with anchovies
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
10 minSmall dishchickpea, lemon juice, lemon zest, olive oil, dried oregano, fresh mint, garlic,pane con tapenade - chickpeas with oregano and mint -
20 minSmall dishroot, lemon juice, cream cheese natural, olive oil, chili sauce, garlic, cucumber, broccoli bunch, baking flour, pita bread, tortilla chips,vega chip and dip -
15 minSmall dishsteak, Italian spices, olive oil, orange, orange, garlic, Greek yoghurt, sour cream,steak tips with orange-garlic sauce -
30 minSmall dishflour, egg, , bread-crumbs, baking flour, olive oil,crispy cauliflower with basil-lemon mayo
Nutrition
340Calories
Sodium0% DV0g
Fat46% DV30g
Protein32% DV16g
Carbs1% DV2g
Fiber0% DV0g
Loved it