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Parsley-thyme pesto with hazelnuts
A delicious Italian recipe for parsley-thyme pesto with hazelnuts
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Ingredients
Directions
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Roast the hazelnuts lightly brown and fragrant.
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Grind them with parsley, thyme, garlic, capers and olive oil until smooth.
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Stir in the cheese last and season the pesto with salt and pepper if necessary.
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Spoon the sauce in a clean pot and pour a layer of oil on it.
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The pesto can be properly refrigerated for a week.
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Nutrition
635Calories
Sodium0% DV0g
Fat98% DV64g
Protein26% DV13g
Carbs1% DV2g
Fiber0% DV0g
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