Curly Dock Pesto with Walnuts

Curly dock pesto can be used as a sauce for pasta, quinoa, and millet porridge, as an addition to many salads, or as a cold sauce for dipping various snacks.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Walnuts

  • 1 bouquet Okra

  • 60 g Cheese, Parmesan, grated

  • pieces Garlic, fresh

  • 0.5 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

Steps

  1. Preheat the oven to 175 degrees Celsius. Sort the walnut kernels and spread them in a single layer on a shallow baking dish. Place them in the preheated oven for 5 to 10 minutes to lightly roast. Remove them from the oven as soon as you smell the aroma of roasted nuts (be careful not to burn them). Transfer the roasted walnuts to a bowl and let them cool.

  2. Separate the curly dock into individual leaves, wash them under running water, and dry them thoroughly. Use a knife to remove the tough stems from the leaves, then tear or cut them into smaller pieces (strips). In a food processor, add the roasted walnuts, chopped curly dock, peeled garlic, and grated cheese. Finely chop the ingredients, then slowly pour in olive oil while continuing to process until you achieve a smooth sauce. Season to taste with pepper and salt.

  3. The prepared pesto can be used immediately or transferred to a jar for storage, tightly sealed, and kept in the refrigerator.

Nutrition Information (Per 100g)

  • Calories: 560.87 kcal
  • Fat: 50.31 g
    • Saturated Fat: 9.94 g
  • Carbohydrates: 8.7 g
    • Sugars: 1.24 g
  • Protein: 22.98 g
  • Fiber: 3.73 g

Advice

Pecorino is an Italian semi-fat, hard cheese made from cows, sheeps, or goats milk. In recipes, it is easiest to substitute with Parmesan, as Pecorino is very similar in flavor.