Gorgonzola Cilantro and Toasted Hazelnut Pesto

Simply Delicious!!!

I made this pesto up many years ago at my restaurant Purple Rocks Art Bar and Cafe.  It has since been a favorite that I often bring to parties.

Use in pasta, soups, sandwiches, pizza, on toast, crostini’s, crackers and whatever else you can come up with


Roast the hazelnuts (See How to Roast Hazelnuts)

Measure everything and put in to food processor except olive oil

Blend while pouring in the olive oil


Recipe - Approx. 1 1/2 Cups

  • 1 Cup Hazelnuts (Filberts)
  • 1/2 Cup Gorgonzola
  • 1 1/2 Cups Cilantro
  • 2-3 Cloves Garlic
  • 3/4 Cup Extra Virgin Olive Oil
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1/4 Teaspoon Sea Salt ( taste it before you add the salt, some gorgonzola is saltier than others)

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