Frankfurt Pesto

Name: Frankfurt Pesto
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 60 g Pine nuts; 1 collar (approx. 200 g) mixed herbs for Frankfurt Green Sauce; 75 g Parmesan cheese; 1–2 Garlic cloves; 250 ml Olive oil; 1 pinch Salt; 1/2 TEASPOON black pepper; 7-10 Tbsp Olive oil

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

60 g Pine nuts
1 collar (approx. 200 g) mixed herbs for Frankfurt Green Sauce
75 g Parmesan cheese
1–2 Garlic cloves
250 ml Olive oil
1 pinch Salt
1/2 TEASPOON black pepper
7-10 Tbsp Olive oil

Directions

1
Roast the pine nuts in a pan without fat, take them out immediately and let them cool
2
Wash herbs, shake dry. Pluck leaves from the stems and chop them coarsely, cut chives into small rolls. Coarsely grate parmesan. Peel and quarter garlic
3
Finely chop the herbs, pine nuts, garlic and olive oil in a blender. Add Parmesan cheese, mix in briefly. Season to taste with salt and pepper
4
Pour the pesto into clean glasses and cover with a thin layer of olive oil for storage. Close well, store in a cool and dark place
5
Waiting time approx. 10 minutes