Pinienkern-Schnittlauch-Pesto

Pinienkern-Schnittlauch-Pesto

4.4 104 ratings

Prep. 10 min

Total 10 min

4 Portionen

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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