Parsley Pesto

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Wash the parsley, dab dry well and pluck the leaves from the stalks. Peel the garlic. Grate cheese. Finely chop parsley, garlic, cheese and almonds in the blender jug of a food processor or in the universal chopper.

2. 2

   Add olive oil little by little. Season finished pesto with salt and pepper. For storage, place in glasses with screw cap and place in the refrigerator (cover with some olive oil if necessary). Shelf life at least 1 week

Nutrition Facts

KCAL
790 kcal

CARBS
4 g

FATS
81 g

PROTEINS
12 g