Parsley Horseradish Pesto

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.

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