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 Time5minutes
Cook Time15minutes
Total Time20minutes
Servings1cups
AutorElle
Ingredients
1cuphazelnuts,lightly roasted and skinned (130 g)
1bunch fresh flat-leaf parsley,stemmed
handful arugula leaves(35 g)
1large clove of garlic,roughly chopped
zest and juice of 1 organic lemon,about 2 tablespoons
1/4cupgrated 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
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.