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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.
![](/application/files/6414/9821/3717/David_profil.png)
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.