1 bund petersilie (50-60 blätter) | 3 el olivenöl | 2 el parmesan | 2 el pinien kerne, leicht geröstet | 2 el wasser | salz, nach belieben

petersilie, pinienkerne und wasser im mixer pürieren, mit salz würzen. das öl langsam dazugießen und unterschlagen. zum schluss den käse untermischen. die mischung in ein glas geben, mit öl bedecken und im kühlschrank lagern. wir haben den pesto mit »ravioli ai funghi porcini« gegessen, aber er ist auch lecker auf »bruschetta« und eignet sich gut zum würzen.

ad | 16.10.2010 | 10 Kommentare

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