Lettuce Pesto

Rinse the lettuce leaves and parsley and shake dry. Pluck the parsley leaves from the stems, blanch in salted water for one to two minutes, rinse in cold water and squeeze well. Roast the almond kernels in a frying pan without fat at low temperature. Remove the skin from the garlic and cut it off.

Mash the lettuce leaves with the blanched garlic, almond kernels, parsley, olive oil, juice of one lemon, Parmesan cheese and brown butter and season with salt and cayenne pepper.

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