Ingredients:
This Hazelnut pesto recipe is 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.
1 cup hazelnuts toasted lightly and skinned
2 cups packed fresh flat-leafed parsley leaves
2 large garlic cloves
1/2 cup olive oil
1/4 cup roasted hazelnut oil
freshly ground black pepper
Optional - aged Italian cheese for shaving such as Oro Antico Riserva, Pecorino Toscano Stagionato, Grana Padano or Capradoro
Directions:
In a food processor blend together pesto ingredients with pepper and salt to taste until smooth
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