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
-
20 minSmall dishpea, soft goat cheese, fresh mint, lemon juice, garlic, baguette, olive oil,crostini with creamy pea mousse
-
20 minSnackyellow bell pepper, Red pepper, winter carrot, cucumber, cream cheese, fresh dill,cucumber rolls full of crispy vegetables
-
20 minSmall dishWhole grain bread, yellow bell pepper, chives, chives, parsley, olive oil, lemon, garlic, unsalted cashew nut, old cheese,toasted with roasted yellow pepper and chives pesto
-
40 minSmall dishchicken wing, bubblegump, flour, tomato paste, lemon, pouring syrup, honey, cayenne pepper, peanut oil, sunflower oil, fresh pineapple, pineapple piece, Red pepper, coriander, basil, fresh mint,sticky chicken with gilt salsa
Nutrition
340Calories
Sodium0% DV0g
Fat46% DV30g
Protein32% DV16g
Carbs1% DV2g
Fiber0% DV0g
Loved it