Walnut-Chili-Pesto

Name: Walnut-Chili-Pesto
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 100 g Walnut kernels; 4 Federation flat leaf parsley; 4 Garlic cloves; 250 ml Olive oil; 2 Chillies; 150 g Pecorino cheese or parmesan (piece); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

100 g Walnut kernels
4 Federation flat leaf parsley
4 Garlic cloves
250 ml Olive oil
2 Chillies
150 g Pecorino cheese or parmesan (piece)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Coarsely chop the walnuts and roast them in a pan without fat until golden brown. Wash parsley, shake dry and chop the leaves coarsely. Peel garlic and chop coarsely. Puree parsley, garlic and nuts in a blender.
2
Add oil, up to 6-8 tablespoons, little by little.
3
Cut the chilli lengthwise, remove the seeds and cut into very thin rings. Grate cheese finely. Stir cheese and chilli into the pesto. Season pesto with salt and pepper. Pour into clean screw-top jars with lids.
4
Add the rest of the oil each time so that the pesto is well covered. Close the jars. Keeps in the fridge for 3-4 weeks. (Attention: Becomes more and more spicy because of the chilies!).