Parsley-Hazelnut Pesto

Ingredients

• 6 handfuls parsley
• 75 g peeled hazelnuts
• 75 g Pecorino cheese
• 0.5 tsp Salt
• 0.5 tsp Peppercorns
• 160 ml olive oil
• pepper (ground)

Instructions

1. 1.

   Rinse the parsley if desired, shake dry and pluck the leaves. Add them with the nuts to a blender. Break the Pecorino into coarse pieces and add it along with salt and peppercorns.

2. 2.

   Blend everything finely while gradually adding the oil until a creamy pesto forms.

3. 3.

   Taste and adjust with additional salt and pepper if needed, then transfer into two jars rinsed with hot water. Cover the surface with a little oil and seal.