Parsley Horseradish Pesto

Rating: 3.7879 / 5.00 (66 Votes)

Total time: 15 min



Lightly toast pignoli in a pan without fat. Tear horseradish. Pluck parsley leaves from stems and chop finely. Grate Parmesan cheese. Mix all ingredients.

Preparation Tip:

Goes very well with skin-fried fillets of firm-fleshed fish such as sea bass or pike-perch. Also enhances creamy mashed potatoes or polenta.

Leave a Comment