Garden Pesto

Remove the stems from the kitchen herbs. Chop them very finely together with the nuts. Put them in a small bowl.

Rinse the lemon in hot water and pat dry. Grate some zest to the herbs. Squeeze and add the garlic clove and add salt and breadcrumbs. Then add the oil little by little so that all the ingredients are well combined.

Pour into a jar and seal on the spot. After about 2 hours, check whether an oil layer of about 5mm has formed. If not, add a little more oil.

4. write the use-by date on the jar (it will keep perfectly for about 4 weeks; if stored longer, the pesto will lose its flavor and discolor slightly, but it will still be edible). Keep in a cool and dark place.

Note: Kitchen herbs for the garden pesto should only be chopped with a kitchen knife. Chopping them will not make them fine enough, and mixing them directly with the oil can release unpleasant bitterness and tannins.

Pairs well with: steamed, cold vegetables, classic with pasta and gnocchi, also good with cold roasts and grilled meats, or as a base for salad dressings.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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