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Parsley and Hazelnut Pesto

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Health Score:
92 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
Calories:
2076
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
Calorie2,076 cal.(99 %)
Protein32.8 g(33 %)
Fat220.52 g(190 %)
Carbohydrates20.63 g(14 %)
Sugar added0 g(0 %)
Roughage11.06 g(37 %)
Vitamin A1,019.75 mg(127,469 %)
Vitamin D0 μg(0 %)
Vitamin E13.76 mg(115 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂0.17 mg(15 %)
Niacin5.02 mg(42 %)
Vitamin B₆0.52 mg(37 %)
Folate187.77 μg(63 %)
Pantothenic acid0.95 mg(16 %)
Biotin57 μg(127 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C114.61 mg(121 %)
Potassium964.91 mg(24 %)
Calcium604.84 mg(60 %)
Magnesium162.55 mg(54 %)
Iron7.76 mg(52 %)
Iodine12.75 μg(6 %)
Zinc2.56 mg(32 %)
Saturated fatty acids38.74 g
Cholesterol75 mg
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Ingredients

for
1
Ingredients
6 handfuls parsley
75 grams peeled Hazelnuts
75 grams pecorino romano
½ tsp salt
½ tsp peppercorns
160 milliliters olive oil
freshly ground peppers
How healthy are the main ingredients?
parsleypecorino romanosaltolive oil
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Preparation steps

1.

Rinse the parsley, pat dry, and remove the leaves. Add the parsley and the hazelnuts to a blender. Break the pecorino into large pieces. Add the pecorino, salt, and pepper to the blender. 

2.

Puree the mixture in the blender. With the motor running, incorporate the oil until a thick pesto has formed. 

3.

Season to taste with salt and pepper. Transfer the pesto into two clean jars, top with some oil, and seal tightly. 

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