Parsley pesto
- Total time
- 15 min
- servings
- 1 servings
- Dish type
- Other
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VegetarianPescatarianVeganPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
15 min
Total time
15 min
Ingredients
Ingredients
servings
- 1 c. à soupe 1 tablespoons of lemon juice
- 1 1 bouquets of fresh parsley and preferably organic
- 30 g 30 g of shelled sunflower seeds
- 30 g 30 g of olive oil
Method
- 1
Rinse and spin the parsley quickly and separate the stems from the heads.
- 2
Put the parsley heads, olive oil and lemon juice in a small blender (or use a mortar).
- 3
Mix at medium speed a few seconds to roughly chop the parsley. Add sunflower seeds and mix again until you get a fine and homogeneous pesto.
- 4
Season with salt and pepper at your convenience.
- 5
Pesto can be stored in a closed glass jar for several days in the refrigerator.
Source : marmiton
Reviews
Reviews
★★★★★
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