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
-
5 minSmall dishbanana, breakfast bacon, bacon, oil,banana finches -
25 minSnackegg, cumin powder (djinten), coriander powder (ketoembar), sambal oelek, maize, celeriac, leeks, flour, self-raising flour, vegetable stock, sunflower oil, peanut oil, Greek yoghurt, chili powder, Red pepper, wok oil, sunflower oil, garlic,oriental corn cookies with chili dip -
10 minSnackself-raising flour, oatmeal, root, cinnamon powder, orange grater, voice ginger, Brown sugar, baking powder, butter, sunflower oil, orange, milk, almond milk, egg,oatmeal muffins with orange and ginger -
30 minSmall disholive oil, (cave) mushroom, Red onion, soft goat cheese, frozen puff pastry, egg, fresh thyme,puff pastry cakes with goat's cheese and mushrooms
Nutrition
340Calories
Sodium0% DV0g
Fat46% DV30g
Protein32% DV16g
Carbs1% DV2g
Fiber0% DV0g
Loved it