Recipe for approx. 500 ml
The amount is enough for about 6 VBS Screw-top glasses, bulbous, 80 ml each. You need:
- 4 bunches parsley
- 1 onion
- 1 garlic clove
- 2 tablespoons olive oil
- 75 g Parmesan cheese
- 150 g Emmental cheese
- 75 g walnuts
Puree everything as finely as possible into a tough paste using a food processor. If the paste is still too coarse, add a little oil and season with salt and pepper. The pesto tastes great with pasta, but also as a spread or dip.