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Unsweetened Hazelnut Butter

Recipe information

  • Yield

    makes about 1 cup

Ingredients

1 1/2 cups hazelnuts (about 7 ounces)
3 tablespoons vegetable oil

Preparation

  1. Toast and skin the hazelnuts, but do not cool. In a food processor, grind the hazelnuts into a fine paste. Add the oil and pulse until combined well.

The Epicurious Cookbook
TagsSpreadsHazelnutNutGluten FreeDairy FreeVegetarianVeganEasyQuickMeal Prep30 Minutes or LessFood ProcessorBlenderCookbooks
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