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.