Parsley Pesto with Walnuts and Cashews
Walnuts, cashews and cheese provide plant and dairy protein. Parsley brightens the flavor, while blending leaves small pieces of nuts in the pesto. One 30 g cube contains about 113 kcal according to the source recipe.
Rinse the walnuts (100 g) and cashews (100 g), dry them, then bake in an oven until lightly golden at an estimated 160 C for about 9 minutes; the source does not specify a time or temperature.
Chop the parsley (250 g) and place it in a blender. Add the olive oil (100 g), mozzarella (150 g), young parmesan (100 g) and garlic (20 g). Mix the contents for about 1 minute, then blend to the desired texture, leaving small nut pieces. Season with table salt (5 g), adjusting to taste.
Portion into small molds at about 30 g each and freeze. One cube contains about 113 kcal according to the source estimate.
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