Parsley Pesto

Long time, no see…

I have a lot going on, mostly inner processes, which consume quite a lot of energy and time.

If the term transformation means something to you, I’m sure, you know, what I’m talking about…

Now, at last, a post again, hurrah! ­čÖé
And in the cooking category, that has been orphaned now for some time in my blog (sorry for that!).

You’ll need:

  • 2 bunches of flat-leaf parsley
  • 100 gr. ground Parmesan
  • 50 gr. of pine nuts
  • 1 garlic clove
  • About 100 ml very good olive oil (try to get one not tasting too bitter)
  • Salt and pepper

I found a recipe with 1 bunch of parsley and 5 garlic cloves, but I find that too much.
My recipe gives a very fine pesto, which I find to be more digestible.

Cut the leaves from the stems.

Now, the next step is very complicated! ­čÖé

Put all ingredients besides the oil into your blender and chop them very thoroughly, while pouring the oil into the blender.

It should get a smooth texture like you can see in the photo.

Put salt and pepper into the blender and mix it again.

We had Linguine with the pesto.
The specified quantity will be well enough for two people, as long as you’re not too pesto fanatic. ­čÖé

Photo made with my smartphone, so not the best quality, especially concerning the┬áwide-angle lens effect, which I don’t like, ┬áme being a standard lens user by heart. ­čÖé

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