Parsley pesto
Other · Total time : 15 min · Prep : 15 min · 1 servings
Ingredients
For 1 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.