Fresh Parsley Pesto with Walnuts & Parmesan
10 min
Quick
Knuspr-Küche
Ingredients
Preparation method
Ingredients overview
- 40 g Flat-leaf parsley (1 bunch)
- 30 g Walnut kernels
- 90 ml Extra virgin olive oil
- 1 Garlic clove
- 1 tbsp Lemon juice
- 30 g Grated Parmesan
- 1 pinch Salt
- 4 slices Farmhouse bread (sourdough)
- 2 Salmon fillets (fresh)
Preparation of the Pesto
Pluck the parsley leaves from the stems. Place the parsley together with the walnut kernels, the peeled garlic clove, and the grated Parmesan into a blender and purée as finely as possible.
Then add the olive oil and lemon juice. Blend everything briefly again until a homogeneous consistency is achieved. Finally, season with a pinch of salt.
Serving Suggestion (Tip)
The pesto tastes excellent on fresh sourdough bread. Alternatively, it is perfect as a crust for salmon: simply spread a tablespoon of pesto onto the salmon fillet and bake in a preheated oven at 200 °C for about 12 minutes.
Chef's tip
For a more intense aroma, you can briefly toast the walnut kernels in a dry pan before blending. The pesto will keep for about 1 week in the refrigerator in a clean jar covered with a layer of olive oil.
Nutritional values
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