Spruce shoot pesto
(0)
20 min
Under an hour
Zuzana Nová
Preparation method
Ingredients overview
- 50 g young spruce shoots
- 100 g kale leaves
- 150 g olive oil
- 50 g grated parmesan
- 50 g blanched almonds
- 1 tsp whole dried pink peppercorns
- 2 cloves of garlic
- 1/2 tsp salt
1
Clean the kale leaves and cut them into smaller pieces, wash the spruce shoots, and crush the garlic. Use a classic countertop blender for blending. A hand blender can also be used. Mix all the ingredients, except for the salt, in the blender jar. For this amount, the olive oil should be just right, but if the ingredients do not blend smoothly, add a little extra oil. Blend to a smooth consistency. Season with salt to taste and mix again.
2
Store the pesto in the fridge in sealed jars, topped with olive oil, which will act as a preservative.
Chef's tip
The pesto is excellent on pasta, fresh bread, or as a dip for grilled meat.
Ingredients
Price per portion:CZK 21.04
INGREDIENTS
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Nutritional values
Energy value
1778.2 kJ425 kCalDiscover also
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