Ingredients
- 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
Instructions
- Preheat oven to 350° F / 180°C.
- 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.
- 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.
- 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.
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.