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Nut pesto with anchovies
 
 
4 ServingsPTM15 min

Nut pesto with anchovies


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Directions

  1. Rub or puree the anchovy fillets with the capers.
  2. Mix in the chopped walnuts, grated Parmesan cheese, finely chopped garlic and chopped parsley.
  3. 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.


Nutrition

340Calories
Sodium0% DV0g
Fat46% DV30g
Protein32% DV16g
Carbs1% DV2g
Fiber0% DV0g

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