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© NGV mbH, Photo: TLC Fotostudio
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Recipe of: © Monsieur Cuisine

Red pesto with walnuts

MC connect
2 jars
Easy
Ready in: 0:05 h
Preparation time: 5 min.
Created on: 06.11.2018

MAKES 2 JARS (300 ML EACH)

  • 100 g Parmesan
  • 50 g pine nuts
  • 50 g walnut kernels
  • 2 garlic cloves
  • 200 g dried tomatoes
  • 200 ml mild olive oil

PLUS:

  • oil for covering

Nutrients

Per jar:

  • calorific value
    6879 kj / 1643 kcal
  • protein: 30 g
  • carbohydrates: 40 g
  • fat: 146 g
Instruction
Preparation time
5 min.
Ready in
0:05 h
  1. Put the Parmesan in pieces in the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 8.
  2. Add the pine nuts and walnuts and, with the measuring beaker in place, chop for 5 seconds/speed setting 8. Then decant and set aside.
  3. Peel the garlic and put it with the tomatoes in the blender jug. With the measuring beaker in place, chop for 25 seconds/speed setting 8. Use the spatula to scrape the mixture down the inside of the blender jug.
  4. Add the pine nuts, walnuts, Parmesan and 200 ml of olive oil and, with the measuring beaker in place, blend for 25 seconds/speed setting 8.
  5. Use the spatula once again to scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, mix for 15 seconds/speed setting 10.
  6. Put the pesto in sterilised jars and cover with olive oil before closing.

TIPS

If stored in a cool, dark place, the pesto will keep for approximately 6 months.

After opening, always cover with olive oil before re-closing.

Finished!

Bon appétit with Monsieur Cuisine