Wash the parsley, shake dry, chop coarsely. Peel the garlic, chop coarsely. Fry until golden brown in a frying pan without oil walnut kernels.
give the three prepared ingredients into a tall jar and puree. Here Pour olive oil. The mass should be only covered by olive oil.
Finely grate the Parmesan now and mix with the lemon zest with the pesto. May still be a little olive oil to it.
Prepare pasta according to pack instructions.
Mushrooms and serving
Chanterelles brush. divide large specimens. Peel and chop the onion.
Butter in a pan Melt over medium heat. fry onions and chanterelles glassy. Now the finished cooked noodles give added, and depending on your taste of fresh walnut parsley pesto give it. Swirl gently in the pan and serve immediately.
Tip: Use only the leaves and thin stems of parsley and keep the fat for a good vegetable broth back. Collect and freeze and cook in vegetable broth with next.
Excess pesto in a Schraubglas Keep and hold mass always covered with olive oil. So the pesto keeps a few days fresh.