Parsley Pesto with Olives

TopatoTopatoДарт Вейдър4119871
15/03/2018
"A fresh pesto with a scent of Mediterranean adventures and promises for a good summer."
Preparation10 min.
Тotal10 min.
Servings5
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Ingredients

  • parsley - 4 bunches
  • garlic - 2 cloves
  • sunflower seeds - 2 tablespoons
  • olives - 10 - 12
  • lemons - 1
  • salt - 1/2 tsp
  • oil - about 2 tbsp (30 ml)

Preparation

Wash the fresh parsley well, remove the large stems, put the leaves in a compote jar. Add the pitted olives, garlic cloves, oil, salt and juice of 1/2 lemon.

Throw in the sunflower seeds as well (I used raw, unpeeled), can use baked but you'll have to use less salt because baked ones come salted.

Mash everything well. You can add more lemon or garlic, depending on taste preference.

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