March
Easy
1 prs.
20 min.
Herb pesto with nuts
- 100g nuts, preferably walnuts and hazelnuts.
- 500g wild herbs, preferably a mix
- 150ml extra virgin olive oil or another high quality oil
- 100g parmesan cheese
- 2 tablespoons lemon juice
- A pinch of salt
- A pinch of sort peber
- Chop the wild herbs coarsely and grate the cheese with a coarse grater.
- Blend the nuts, herbs, olive oil, cheese, and lemon juice. Make sure the texture remains coarse.
- Add salt and pepper and adjust to taste.
- Pour the pesto into a jar and keep in a dark and cold place.
Tips
Enjoy this wild pesto on fresh pasta or on a slice of bread. Experiment with different kinds of herbs in the pesto.
David de Silva
Founder and CEO
David founded Kandy Spices in 2016 to import organic spices from Sri Lanka and produce gourmet spiced sauces. Raised in a Danish-Sri Lankan household, David has sought out knowledge of chilis and spices from a young age. In addition to Kandy Spices, David is in-house chef on a Danish morning television show, produces recipes, and consults restaurants, culinary schools, and private organizations.
David is a professional chef with experience from Kong Hans Kælder in Copenhagen and Henne Kirkeby Kro in Jutland. From 2007 to 2015, he ran David's Bistro in Copenhagen, a French-inspired restaurant with a focus on high quality produce and classical techniques.
