Arugula and hazelnut pesto
/
15 min
Easy
Affordable
Ingredients
- 150g arugula
- 80g hazelnuts
- 50g grated parmesan
- 2 garlic cloves
- Olive oil
- Sel
- Poivre
Preparation
- Dry-roast the hazelnuts in a hot pan for 5 to 6 minutes.
- Blend the rocket, hazelnuts, parmesan, garlic and olive oil until the desired texture is obtained.
- Season and put in a resealable jar.
- Keep cool
Ingredients
- 150g arugula
- 80g hazelnuts
- 50g grated parmesan
- 2 garlic cloves
- Olive oil
- Sel
- Poivre
