Description
The last chord for soup or pasta, stuff chicken breast, or baked sandwiches with tomatoes and cheese... This alternative to the classic pesto is very convenient to have on hand. Stored in the refrigerator 3 to 4 weeks. The recipe is from the magazine "Lecker".
Ingredients
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Parsley
4 coup
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Walnuts
100 g
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Garlic
4 tooth
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Cheese
150 g
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Chili
2 piece
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Olive oil
250 g
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Spices
Cooking
You will need nuts, parsley, garlic and chilli.
Parsley rinse thoroughly. (Finally, I douse it with boiling water.)
The nuts have to be heated a few minutes in a pan without oil, stirring occasionally.
Grate cheese on a small grater or grind in a blender.
Grind the portion of parsley and nuts, gradually adding olive oil. Season to taste with salt, a little pepper. Add the shredded cheese. Peppers wash, cut lengthwise and remove seeds, cut into slices and add to the mixture.
Jar rinsed with boiling water, dry it, put pesto in it and see that it was covered with olive oil by about 1/2 cm
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