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2 pęczki natki pietruszki (około 15 gałązek)
80 g orzechów nerkowca
70 ml oliwy
sok z 1/2 cytryny
sól i pieprz do smaku
szczypta pieprzu cayenne
W blenderze zmiksuj listka natki pietruszki, nerkowce, sok z cytryny i oliwę, dopraw solą, pieprzem i pieprzem cayenne. Przechowuj w lodówce.
2 bunches of parsley (about 15 sprigs)
80 g cashews
70 ml oil
juice of 1/2 a lemon
salt and pepper to taste
a pinch of cayenne pepper
Blend parsley leaves, cashews, lemon juice and oil in a blender, season with salt, pepper and cayenne pepper. Store in the fridge.
80 g cashews
70 ml oil
juice of 1/2 a lemon
salt and pepper to taste
a pinch of cayenne pepper
Blend parsley leaves, cashews, lemon juice and oil in a blender, season with salt, pepper and cayenne pepper. Store in the fridge.
