Berlin pesto

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Working time: approx. 10 min. / Difficulty level: simple / calorie p. P .: not specified

Put all ingredients in a strong mixer / shredder (a blender is often overstrained). Shred everything well. Put in screw jars and cover with a layer of olive oil.

In the fridge, the pesto keeps about 3 months (always cover well with olive oil and make sure that the edge of the glasses remains clean). Even though it is usually all of us before.

Danger: The pesto is very salty !! If you do not like salt so much, you should take unsalted cashew nuts. If it is too dry, just add some more oil until the desired consistency is achieved.

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