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
-
15 minLuncholive oil, mixed mushrooms, oyster mushrooms, chestnut mushrooms, shallot, garlic, balsamic vinegar, oak leaf lettuce, mixed salad, soft goat cheese, fresh thyme,salad with mushrooms and goat's cheese -
30 minSnackpumpkin, olive oil, orange grater, orange, Parmesan cheese,pumpkin dip with parmesan -
20 minSmall dishdried apricots, sausage, dijon mustard, fresh rosemary, raw ham, butter, oil,filled sausages -
30 minSmall dishcherry / Christmas, White wine vinegar, olive oil, sugar, ciabatta Bread, garlic, buffalo mozzarella, Mozzarella,bruschetta with candied tomatoes and mozzarella
Nutrition
340Calories
Sodium0% DV0g
Fat46% DV30g
Protein32% DV16g
Carbs1% DV2g
Fiber0% DV0g
Loved it