How to make
The night before, soak the hazelnuts in water, which I change 2-3 times, especially in summer.
Clean, wash and put the dill and garlic into the blender. Add salt, hazelnuts to them and at the very end, add the olive oil and vegetable oil.
Pour the pesto you just made over the zucchini, add the yogurt, grilled vegetables and salads, to which I add lemon juice, mustard and honey.
