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Pinienkern-Schnittlauch-Pesto

Pinienkern-Schnittlauch-Pesto
4.4 110 ratings
Prep. 10 min
Total 10 min
4 Portionen
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Ingredients

  • Parmesan in Stücken
    80 g
  • Pinienkerne
    60 g
  • Schnittlauch in Röllchen (1 cm)
    2 Bund
  • Salz
    ½ TL
  • Olivenöl
    150 g

Difficulty

easy

Nutrition per 1 Portion

Protein 10 g
Calories 2136 kJ / 510 kcal
Fat 51 g
Fibre 1.9 g
Carbohydrates 1 g

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