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 minSnackcelery, cooked beet, spring / forest onion, capers, pickle, Red onion, sour cream,celeriac salsa with beetroot and spring onions -
45 minSnackfilo pastry, butter, salmon fillet, spring / forest onion, lime, soy sauce, lime, onion, garlic, Red pepper, fresh ginger, sunflower oil, curry powder, mango, cane sugar, lime,salmon snacks with sticky mango chutney -
20 minLunchbread, Barbecue sauce, arugula, mixed leaf lettuce, smoked chicken fillet (meat products), avocado, lemon juice, mature cheese, dried tomato on oil,club sandwich with smoked chicken and avocado -
20 minSmall dishself-raising flour, cinnamon powder, butter, orange, egg, sugar, powdered sugar, cinnamon powder, orange juice,orange cinnamon cookies
Nutrition
340Calories
Sodium0% DV0g
Fat46% DV30g
Protein32% DV16g
Carbs1% DV2g
Fiber0% DV0g
Loved it