The following pesto — created for Sherried Parsnip Soup with Hazelnut Pesto — would be great on pasta (use about 3/4 cup for 1 pound pasta, thinning the pesto with some of the pasta cooking water), grilled fish and meats, or vegetables.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1 cup hazelnuts (about 4 1/2 ounces), toasted lightly and skinned
2 cups packed fresh flat-leafed parsley leaves (about 1 large bunch), washed and dried
2 large garlic cloves
3/4 cup olive oil
2 tablespoons hazelnut oil if desired
freshly ground black pepper
Preparation
In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Pesto keeps, its surface covered with plastic wrap, chilled 1 week or frozen 1 month.
