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
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.
The pesto can be refrigerated for up to 3 days.
Fish, chicken, pork, steak.
I love pesto and hazelnuts. I can't have dairy or nightshades so I was very excited to find a pesto I could have (by leaving out the red pepper). It was a hit in my house.