Hazelnut–and–Green Olive Pesto
This isn’t a typical pesto, since it has no cheese; instead, it’s made with an irresistible blend of crunchy toasted hazelnuts, fresh green parsley, salty green olives and garlic.
Hazelnut–and–Green Olive Pesto
Hazelnut–and–Green Olive Pesto
Hazelnut–and–Green Olive Pesto
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TOTAL TIME:
30 MIN
- SERVINGS: Makes 1 1/2 cups
- Fast
- Healthy
- Make-Ahead
- Vegetarian
Ingredients
- 1 cup hazelnuts (5 ounces)
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1/2 cup flat-leaf parsley leaves
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1 garlic clove, crushed
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1/4 cup pitted green olives
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1/4 teaspoon crushed red pepper
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1 cup extra-virgin olive oil
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Salt and freshly ground black pepper
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Directions
- Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for 15 minutes, until the skins blister; transfer to a kitchen towel and let cool slightly. Rub the nuts in the towel to remove the skins, then transfer to a food processor and let cool completely.
- Add the parsley and garlic to the food processor and pulse until coarsely chopped. Add the olives and crushed red pepper and pulse until finely chopped. Transfer the pesto to a bowl, stir in the olive oil and season with salt and pepper.
Make Ahead
The pesto can be refrigerated for up to 3 days.
Serve With
Fish, chicken, pork, steak.
Hazelnut–and–Green Olive Pesto
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