Active Time
N/A
Total Time
30 MIN
Yield
Serves : Makes 1 1/2 cups

How to Make It

Step 1    

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.

Step 2    

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.

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