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. Slideshow:  More Recipes with Olives 

Grace Parisi
June 2008

Gallery

© Helene Dujardin

Recipe Summary

total:
30 mins
Yield:
Makes 1 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement
Advertisement