- 1 cup hazelnuts toasted lightly and skinned
- 2 cups packed fresh flat-leafed parsley leaves
- 2 large garlic cloves
1/2 cup La Tourangelle Olive Oil
1/4 cup La Tourangelle Roasted Hazelnut Oil
Freshly ground black pepper
In a food processor blend together pesto ingredients with pepper and salt to taste until smooth.