Sauce for green salad (pesto sauce)

Name: Sauce for green salad (pesto sauce)
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 30 g whole peeled almonds; 1/2 bunch Parsley; 2 medium-sized shallots; 7-10 Tbsp grated peel of 1/2 lemon; 3 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 5 TABLESPOONS Oil (e.g. sunflower and olive oil)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

30 g whole peeled almonds
1/2 bunch Parsley
2 medium-sized shallots
7-10 Tbsp grated peel of 1/2 lemon
3 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
5 TABLESPOONS Oil (e.g. sunflower and olive oil)

Directions

1
Roast the almonds in a pan without fat until golden brown. Remove, let cool down briefly and grind finely in a universal food processor. Wash parsley, dab dry and pluck off. Then chop finely. Peel and finely dice the shallots.
2
Mix almonds with lemon peel, shallots and vinegar. Season with salt, pepper and sugar. Whip the oil into it. Just before serving, pour over the prepared salad