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

Gorgonzola-Pesto

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

Gorgonzola-Hazelnut-Cilantro-Pesto

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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