Hazelnut pesto is a rich and flavorful variation of the classic basil pesto, offering a nutty depth that elevates your dishes to new heights. Made with roasted hazelnuts, fresh herbs, garlic, olive oil, and Parmesan cheese, this pesto brings a delightful twist to the traditional recipe, perfect for pairing with pasta, roasted vegetables, grilled meats, or even as a spread for bread. The combination of creamy hazelnuts with the sharp, fragrant basil creates a balance of textures and flavors that will leave you craving more.
To make hazelnut pesto, the hazelnuts are first toasted to enhance their natural flavor. This brings out the nutty richness that makes the pesto unique. Once toasted, the hazelnuts are roughly chopped or blended into a paste, creating a smooth base that adds texture and depth to the sauce.
The traditional pesto ingredients follow: fresh basil leaves, garlic, Parmesan cheese, and extra-virgin olive oil. A splash of lemon juice or zest can also be added to brighten the pesto, balancing out the richness of the hazelnuts and cheese. You can use a food processor or blender to combine all the ingredients, adjusting the consistency with more olive oil if needed to create the perfect smooth texture.
The versatility of hazelnut pesto makes it ideal for a variety of dishes. Toss it with freshly cooked pasta for an easy, flavorful meal, or drizzle it over roasted vegetables for an added punch of flavor. It also pairs wonderfully with grilled chicken, fish, or even as a topping for a savory tart. You can also use it as a dip for bread or crackers, offering a fun, creative twist on traditional dips.
Hazelnut pesto can be made in advance and stored in an airtight container in the refrigerator for up to a week, making it a convenient and quick addition to your meals. It also freezes well, allowing you to make a big batch and enjoy it anytime.
This nutty, creamy pesto is a fantastic way to add new flavor dimensions to your dishes and experiment with different types of nuts in your cooking.
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.
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!
The lemon juice amount seems a bit high? To me it tasted sharper than I expected, especially with the Parmesan. Still edible though.
Yeah, I’ve noticed lemon can dominate quickly with Parmesan. I usually start with 1 tbsp and add more to taste—especially if your lemons are extra punchy.
Wait, 2 tablespoons is normal. Maybe you used pre-grated Parmesan or like… the wrong basil? Mine’s never sharper than expected 😅 Still good though.
Pesto is supposed to be good but this just didn’t do it for me. Not that impressive.
I actually love this pesto! Maybe you didn’t mix it well enough? I find it’s best with fresh ingredients. 😋
I’m skeptical about hazelnuts in pesto, but wow. The balance between basil, cheese, and lemon juice is really good. Will definitely make again.
Right?! I was the same—hazelnuts sounded weird—but that lemon cuts through and the basil stays super fresh. I make it with extra basil sometimes.
Delicious! I used walnuts instead ’cause I forgot to buy hazelnuts. Still turned out great!
Walnuts are a great substitution! I’m glad it still turned out delicious. Did you try it on pasta or something else?
But hazelnuts are way better! This recipe won’t be the same without ’em. Good luck next time!
Pasta sauce? Idk, pesto is supposed to be green right? Mine turned out brown… weird.
Absolutely delicious! The hazelnuts make a huge difference!
The hazelnuts were too overpowering for my taste. I think I’ll stick with pine nuts in the future.
I had the same problem with hazelnuts! They’re just too strong for me. Pine nuts are way better for pesto!
I think hazelnuts are great! But everyone has their own preferences. Maybe try mixing both next time?
This hazelnut pesto is a game changer! So much better than traditional pesto. Love the nutty flavor! ❤️
Is fresh basil necessary? I have some dried but not fresh.
Pretty good, but I didn’t have fresh basil. Used dried and it’s not the same. Could be better.
I don’t have a food processor, so I used a blender and it was a bit lumpy. Still tasted good though!
Blender works, I guess. But yeah, nut butters are better in processors. I wouldn’t mind the lumps though as long as it tastes good!
I forgot the lemon juice and it still turned out great! Not sure how though.
I binged watchin this chef on tv n thot I can do it. Added some extra garlic, wow, yumm! 😋👍
Doesn’t taste like traditional pesto. Where’s the pine nuts? Kinda weird for my taste.
Is this really Italian? I thought pesto was just made with pine nuts. Anyway, it tastes good.
Hazelnuts? Why not just use pine nuts like a normal person?! Not for me. 😤
Super delicious! I put it on pasta and it was a hit! Will definitely make again. 🍝