
With wild garlic
Chop 30 g wild garlic. Roast 30 g pine nuts without fat. Puree both with 30 g gr. Parmesan, 6 tbsp olive oil and 4 tbsp stock in a blender. Season lightly with salt and pepper.
With watercress
Chop 40 g watercress. Roast 10 g walnuts without fat. Mix both with 10 g gr. Parmesan, 1 clove of garlic and 6 tbsp oil in a blender. Season with salt and pepper.
With herb mix
Roast 30 g of chopped almonds. Roast the almonds without fat. Mix with 40 g parsley, 20 g dill, 8 g each tarragon, borage and lemon balm, 50 g gr. Parmesan and 5 tbsp oil in a blender. Season with salt and pepper.