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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!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 cup
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
Method
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Preheat oven to 350° F / 180°C.
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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.
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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.
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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
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