Concentrates, pastes and oils
Horseradish pesto with parsley and hazelnuts
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
200 g fresh horseradish
50 g parsley leaves
350 g olive oil or rapeseed oil
80 g shelled hazelnuts
80 g mountain cheese (hard)
5 g salt
2 g pepper
Recipe preparation
(1) Cut the horseradish and mountain cheese into pieces, mix with the remaining ingredients and pour into a pacotizing® beaker. Cut twice with the Coupe Set knife and smooth.
(2) Close with the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed pacotize® 4 times with overpressure.
Recipe by Lars Jungermann
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 4
Jet®-Mode suitable: no