Parsley pesto

Name: Parsley pesto
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 collar flat leaf parsley; 7-10 Tbsp Salt; 3 TABLESPOONS chopped almonds; 6 TABLESPOONS Olive oil; 7-10 Tbsp juice of 1/2 lemon; 2 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp flaked almonds

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 collar flat leaf parsley
7-10 Tbsp Salt
3 TABLESPOONS chopped almonds
6 TABLESPOONS Olive oil
7-10 Tbsp juice of 1/2 lemon
2 TABLESPOONS light balsamic vinegar
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp flaked almonds

Directions

1
Wash and drain the parsley and, except for something to garnish, pluck the leaves from the stalks. Bring a pot of salted water to the boil. In the meantime roast chopped almonds in a pan without fat, take them out.
2
Blanch parsley for about 30 seconds and quench. Squeeze out the parsley and put it with oil in a universal chopper. Add lemon juice and vinegar. Season to taste with salt, pepper and sugar.
3
Stir the almonds into the pesto. Garnish with flaked almonds and parsley.