Buy all ingredients right below the recipe
Ingredients for the Pesto
- 40 g Flat-leaf parsley (1 bunch)
- 30 g Walnuts
- 90 ml Extra virgin olive oil
- 1 garlic clove
- 1 tbsp lemon juice
- 30 g Grated Parmesan
- 1 pinch salt
Serving Suggestion & Tips
- 4 slices Farmhouse bread (sourdough)
- 2 salmon fillets (fresh)
Preparation of the Pesto
- 1Pluck the parsley leaves from the stems. Place the parsley, together with the walnuts, peeled garlic clove, and grated Parmesan, into a blender and blend as finely as possible.
- 2Then 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)
- 1The 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.
Tip
For a more intense aroma, you can briefly toast the walnuts 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.
Knuspr-Küche
Tipp: Rösten Sie die Walnüsse kurz an, um das Aroma zu intensivieren. Das Pesto passt hervorragend zu Pasta oder als Kruste für Lachs.