Ever tried pesto with a nutty twist? Discover the secret ingredient that transforms your everyday basil pesto into a gourmet delight. Uncover the Almond Parsley Pesto recipe!
| Time: |
15 minutes |
| Difficulty: |
easy |
Ingredients
- 50 grams of ground almonds
- 50 grams of grated Parmesan
- 25 grams of parsley
- 150 milliliters of olive oil
- 2 cloves of garlic
- 1 pinch of sea salt
- 1 pinch of freshly ground pepper
- Zest of an organic lemon
Instructions
Preparation
- Rinse the parsley and shake it dry. Then pick off the leaves.
- Wash the lemon with hot water, dry it and grate the peel.
- Finely grate the Parmesan cheese.
- Roast the ground almonds in a pan without adding any fat.
- Crush the garlic cloves with a garlic press.
The Pesto
In a blender, briefly blend the picked parsley leaves, crushed garlic cloves, grated Parmesan, lemon zest, and a small amount of olive oil. Avoid blending the olive oil for too long, as it can turn bitter.
Next, manually mix in the roasted ground almonds along with the remaining olive oil, and then season with sea salt and ground pepper.
Transfer the prepared pesto into a clean, preferably sterilized jar. Drizzle a bit of olive oil on top and seal the jar tightly.
Nutritional Values
(per 100 grams & per Slice)
| Energy: |
kcal |
kcal |
| Protein: |
grams |
grams |
| Fat: |
grams |
grams |
| Net Carbs: |
grams |
grams |
| Natrium: |
grams |
grams |
| Dietary Fiber: |
grams |
grams |
Explanatory Notes
-
When kept in the refrigerator, the pesto should be eaten within 2 to 3 weeks.
-
When storing, ensure it is always covered with a thin layer of oil.
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