Parsley Pesto

Ingredients

• 40 g Hazelnuts
• 40 g parsley (2 bunches)
• 4 Garlic cloves
• 40 g Parmesan (1 piece; 30% fat in the rind)
• 120 ml olive oil
• Salt

Instructions

1. 1.

   Coarsely chop hazelnuts and toast them in a hot, dry pan over medium heat for about 5 minutes. Remove and let cool for 10 minutes.

2. 2.

   Meanwhile wash parsley, pat dry, and remove leaves from stems. Peel garlic and finely chop it. Grate Parmesan.

3. 3.

   Crush garlic and hazelnuts in a mortar. Add parsley and continue crushing. Mix in Parmesan, then gradually pour in olive oil until a smooth pesto forms. Season with salt. Transfer the parsley pesto to a clean screw‑top jar.