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
-
15 minSide dishlemon, olive oil, freshly ground pepper, scampi's, fresh chives, garlic,scampi with lemon and chives -
10 minSmall dishcooked beet, shallot, feta, mustard, lemon juice, olive oil,beetroot tapenade with feta -
30 minSide dishgarlic, fresh ginger root, Red wine, ketjapmarinademanis, Brown sugar, chili sauce, Indonesian fried rice, fresh coriander, cucumbers,warm sweet and sour cucumber -
50 minSide dishpotatoes with skin, zucchini, garlic, traditional olive oil, coarse sea salt,potatoes and zucchini
Nutrition
635Calories
Sodium0% DV0g
Fat98% DV64g
Protein26% DV13g
Carbs1% DV2g
Fiber0% DV0g
Loved it