Hazelnut Pesto

6 ingredients
2 steps

Ingredients

  • 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

Directions

  1. 1
    In a food processor blend together pesto ingredients with pepper and salt to taste until smooth.
  2. 2
    Pesto keeps, its surface covered with plastic wrap, chilled 1 week or frozen 1 month.

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