- 400g monk’s beard
- 60g grated Parmigiano Reggiano
- 60g peeled almonds or walnuts
- Extra virgin olive oil
- Salt to taste
Clean the monk’s beard and boil them in hot water for 6-8 mins. Drain and cool them.
Chop the monk’s beard with Parmigiano in a blender with extra virgin olive oil. At the end add the almonds or the walnuts and continue to chop coarsely.
Add the salt and use this pesto with pasta or bruschette.