Filter
Reset
Sort ByRelevance
Domestic Chef
Parsley-thyme pesto with hazelnuts
A delicious Italian recipe for parsley-thyme pesto with hazelnuts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Roast the hazelnuts lightly brown and fragrant.
-
Grind them with parsley, thyme, garlic, capers and olive oil until smooth.
-
Stir in the cheese last and season the pesto with salt and pepper if necessary.
-
Spoon the sauce in a clean pot and pour a layer of oil on it.
-
The pesto can be properly refrigerated for a week.
Blogs that might be interesting
-
30 minSide dishSesame seed, eggplant, olive oil, ground cinnamon, ground cumin seeds, pears, lemon,baked pear and eggplant -
45 minSide dishsticking potatoes, extra virgin olive oil, mild paprika, freshly ground black pepper, coarse sea salt, Greek yoghurt, bunch onions, fresh dill,puffed potatoes with Greek yogurt -
70 minSide dishculinary, traditional olive oil, garlic, coarse sea salt, chili flakes,baked potatoes with garlic -
105 minSide dishflour, dried yeast, olive oil, garlic, dried oregano, anchovy fillets,bread with garlic and anchovies
Nutrition
635Calories
Sodium0% DV0g
Fat98% DV64g
Protein26% DV13g
Carbs1% DV2g
Fiber0% DV0g
Loved it