Hazelnut Pesto

Hazelnut Pesto

Roasted hazelnut pesto gets a nice brightness from the lemon zest and lemon juice, whirled together with flat-leaf parsley and peppery arugula, plus a little parmesan, not to mention garlic. Yum!
Course Sauce
Category Mediterranean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 cups
Autor elle


  • 1 cup hazelnuts, lightly roasted and skinned (130 g)
  • 1 bunch fresh flat-leaf parsley, stemmed
  • handful arugula leaves (35 g)
  • 1 large clove of garlic, roughly chopped
  • zest and juice of 1 organic lemon, about 2 tablespoons
  • 1/4 cup grated parmesan (30 g)
  • enough olive oil to achieve proper consistency, about 1/2 cup or more
  • sea salt and freshly ground black pepper, to taste


  1. Preheat oven to 350° F / 180°C.
  2. On a baking sheet toast hazelnuts in one layer in middle of oven for 10 to 15 minutes, or until golden and skins are blistered. Wrap the hazelnuts in a clean kitchen towel and vigorously rub the towel around them to remove the loose skins (it’s fine if some skins don't come off). Set aside to cool.
  3. Put all the ingredients for the pesto in a food processor and blend until it becomes a smooth-ish paste. The pesto should still have a good amount of texture from the hazelnuts.
  4. If the mixture is too sturdy, add more olive oil, one tablespoon at a time, pulsing briefly after each addition until the pesto reaches the desired consistency.