Parsley Pesto

It can be used to enrich pasta dishes and also works well as a salad dressing.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 3 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 40 g Nuts, almonds

  • 2 bouquet Parsley, fresh

  • 4 pods Garlic, fresh

  • 80 g Cheese, Parmesan, grated

  • 0.5 teaspoons Salt, table

  • 200 ml Oil, olive

  • 2 pinch Spices, pepper, black

Steps

  1. Prepare the jars for filling. Place the almonds on a wooden board and roughly chop them. Place a pan on the stove and toast the almonds without fat until they are lightly browned. Shake the pan several times during toasting to ensure even browning. Then transfer them to a bowl and let them cool.

  2. Thoroughly wash the parsley, dry it, and pluck the leaves. Peel the garlic and cut it into quarters. Place the parsley leaves, almonds, garlic, cheese, and about half a teaspoon of salt in an electric mixer. Mix the ingredients well, then add the remaining oil.

  3. Season the parsley pesto to taste with additional salt and pepper, then fill it into the jars. Smooth the top and fill the jar to the brim with olive oil. Seal the jars tightly and store them in the refrigerator.

Nutrition Information (Per 100g)

  • Calories: 356.34 kcal
  • Fat: 23.01 g
    • Saturated Fat: 7.86 g
  • Carbohydrates: 12.91 g
    • Sugars: 0.56 g
  • Protein: 22.45 g
  • Fiber: 2.24 g

Advice

We use regular glass jars with a seamless threaded lid. Remember that when storing hot contents in jars, it is sufficient to thoroughly wash them beforehand. In all other cases, the jars must be sterilized first. To do this, place the washed jars in a larger pot with boiling water. Cover the pot and let the water boil for about 5 minutes. Then remove the pot from the stove and leave the jars in the hot water until use.