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Epicurious
Gourmet

Hazelnut Pesto

4.1

(4)

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

  1. 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.

TagsSauceHazelnutNutParsleyHerbs & SpicesQuickEasy5 Ingredients or FewerMake AheadFood ProcessorGourmet
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