Author:
La Tourangelle
This Hazelnut pesto recipe is great on pasta (use about 3/4 cup for 1 pound pasta, thinning the pesto with some of the pasta cooking water), grilled fish and meats, or vegetables.
Ingredients
- 1 cup hazelnuts toasted lightly and skinned
- 2 cups packed fresh flat-leafed parsley leaves
- 2 large garlic cloves
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1/2 cup La Tourangelle Olive Oil
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1/4 cup La Tourangelle Roasted Hazelnut Oil
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Freshly ground black pepper
Directions
In a food processor blend together pesto ingredients with pepper and salt to taste until smooth.