A delicious and nutty twist on the classic pesto sauce, made with toasted hazelnuts for added depth of flavor.

Hazelnut Pesto
A delicious and nutty twist on the classic pesto sauce, made with toasted hazelnuts for added depth of flavor.
Ingredients
- 1/2 cup hazelnuts toasted and peeled
- 2 cups basil leaves fresh, loosely packed
- 1/2 cup Parmesan cheese grated
- 1/2 cup olive oil
- 1 clove garlic chopped
- 2 tablespoons lemon juice freshly squeezed
- 1/4 teaspoon salt to taste
- 1/4 teaspoon black pepper freshly ground
Instructions
- Toast the hazelnuts in a dry skillet over medium heat for about 5 minutes, or until golden and fragrant. Let them cool slightly and then rub with a towel to remove most of the skins.
- In a food processor, combine the toasted hazelnuts, basil, Parmesan cheese, garlic, and lemon juice. Pulse until finely chopped.
- With the food processor running, gradually add the olive oil to the mixture until smooth and creamy. Scrape down the sides as needed.
- Season the pesto with salt and black pepper to taste. Process lightly to combine.
- Transfer the pesto to a jar or container and cover with a thin layer of olive oil to prevent browning. Store in the refrigerator for up to a week.
Nutrition
Serving: 2gCalories: 180kcalCarbohydrates: 3gProtein: 4gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 5mgSodium: 150mgPotassium: 80mgFiber: 2gVitamin A: 8IUVitamin C: 10mgCalcium: 10mgIron: 4mg
Tried this recipe but it was way too oily for my taste. Plus, I think it needed more garlic!
This was so delish! I never thought I’d like pesto made from hazelnuts instead of pine nuts. Will make again!
I don’t really like basil, so I won’t be trying this one. Can’t believe people put nuts in pasta sauce tho.
I get it, not everyone likes basil! But nuts in sauce can add a nice texture. Maybe give it a shot without the basil? You never know!