HAZELNUT PESTO

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Hazelnut Pesto image

Categories     Condiment/Spread     Food Processor     Garlic     No-Cook     Vegetarian     Quick & Easy     Vegan     Hazelnut     Parsley     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

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

Steps:

  • 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.

*** Explore more Hazelnut Pesto Recipes »

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