Parsley Pesto

A fresh alternative to the tradional italian herb paste

Serves 10 people


 

  • 2 handful(s) Fresh parsley
  • 1 cup(s) Toasted sunflower seeds
  • 0.5 cup(s) Olive oil
  • 0.5 cup(s) Water
  • 4 Garlic cloves
  • 100 grams Strong hard cheese
  • 2 tablespoon(s) Balsamic vinegar

 

 

Place all the ingredients except the oil in a food processor and start to blend pouring the oil in very slowly until the pesto has emulsified.

Add salt and pepper to taste.

Serve with pasta or as a dip.

Method

 

Place all the ingredients except the oil in a food processor and start to blend pouring the oil in very slowly until the pesto has emulsified.

Add salt and pepper to taste.

Serve with pasta or as a dip.

Ingredients

 

  • 2 handful(s) Fresh parsley
  • 1 cup(s) Toasted sunflower seeds
  • 0.5 cup(s) Olive oil
  • 0.5 cup(s) Water
  • 4 Garlic cloves
  • 100 grams Strong hard cheese
  • 2 tablespoon(s) Balsamic vinegar

 

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