Hazelnut Pesto recipe | Epicurious.com

Name: Hazelnut Pesto recipe | Epicurious.com
Ingredients: 1 cup hazelnuts (about 4 1/2 ounces), toasted lightly and skinned; 2 cups packed fresh flat-leafed parsley leaves (about 1 large bunch), washed and dried; 2 large garlic cloves; 3/4 cup olive oil; 2 tablespoons hazelnut oil if desired; freshly ground black pepper

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Servings: 1

Cost: $15.42 /serving

Author : Epicurious

Ingredients

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1 cup hazelnuts (about 4 1/2 ounces), toasted lightly and skinned2 cups packed fresh flat-leafed parsley leaves (about 1 large bunch), washed and dried2 large garlic cloves3/4 cup olive oil2 tablespoons hazelnut oil if desiredfreshly ground black pepper

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Instructions

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Preparation In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Pesto keeps, its surface covered with plastic wrap, chilled 1 week or frozen 1 month.