To store håndfulde persille
1 – 2 fed hvidløg
25 g Vesterhavsost (resten af osten skæres i 25 g tern og nedfryses)
10 mandler
Salt
Peber
½ dl Olie
½ ss vineddike eller citronsaft
1. Alle grønsager rengøres.
2. Kom alle ingredienser i minihakker og smag til.
Tip:
Persillepesto kan vendes i kogte kartofler, pasta, ris eller perler
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