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Video: Parsley Pesto - Recipe With Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-11-26 18:59
Delicious appetizer inspired by Italian pesto.
Parsley - 70 g
Walnuts - 30 g
Chile - 1/3 pod
Garlic - 1-2 cloves
Parmesan cheese - 40 g
Olive oil - 50 ml
Lemon juice - 20 ml
Sea salt to taste
- 357 kcal
- 2 minutes.
- 5 minutes.
- 7 minutes
Photo of the finished dish
Step by step recipe with photo
One of the adapted pesto sauce options is parsley. We replace it with basil grown in the vicinity of Italian Genoa. Also, if there are no pine nuts and pine pine seeds in the bins, which are part of the original recipe, add walnut kernels.
I must say that hard cheese made from sheep's milk (from the category of Pecorino, Parmesan), lemon juice and olive oil, even parsley with walnuts, bring them closer to real pesto. Outwardly, it's hard to tell the difference. But it's also very tasty. Even with a slice of fresh bread is a pleasure.
For the parsley pesto sauce, pick the foods listed.
Tear clean parsley leaves from the stems, lower them into a bowl.
Next, throw in the peeled garlic cloves and about a third of the chili pod - remove too hot seeds.
Add cheese from the Parmesan or Pecorino family, pre-dried in a pan or oven nuts.
Pour in olive oil, lemon juice, salt.
Grind until smooth.
Homemade parsley pesto is ready. Serve as an appetizer / thick sauce.
Enjoy your meal.
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