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
-
10 minSide dishpistachio nuts, cumin seed, Turkish yogurt 8% fat, olive oil, fresh coriander,lebna -
10 minSide dishBrussel sprout, olive oil, ginger syrup, fresh ginger, lemon,roasted sprouts with ginger and lemon -
35 minSide dishegg, cocktail tomato, ripe avocados, lemon juice, fresh goat cheese, fresh basil, Dutch shrimp, dill,eggs and tomatoes filled with avocado cream -
45 minSide dishonion, mushrooms, something crumbly potatoes, garlic, traditional olive oil, sprig of rosemary,potato from the oven
Nutrition
635Calories
Sodium0% DV0g
Fat98% DV64g
Protein26% DV13g
Carbs1% DV2g
Fiber0% DV0g
Loved it