80 g hazelnuts
½ clove of garlic (or 1 whole if you really like garlic)
25 ml BIO PLANÈTE Milk Thistle Oil
1 tbsp. Parmesan
A pinch of salt
Dietary supplements do not replace a balanced and varied diet. It is important to maintain a healthy lifestyle. Do not exceed the recommended daily intake of 25 ml of Milk Thistle Oil.
Dry-roast the hazelnuts in a frying pan for 30 seconds. Crush the garlic, salt and hazelnuts with a mortar and pestle. Add the Parmesan and then the Milk Thistle Oil. Mix to a creamy, silky consistency.
Also delicious served with bread and cheese, on a salad or with steamed vegetables.To make the pesto green, simply add a few rocket or basil leaves.
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