This pesto is a not only tasty but healthy too. I love the bright flavor of the parsley and the warmth of the toasted hazelnuts. It’s great on rice cakes, crostinis, toast, pita bread & pasta.
Start by toasting the hazelnuts
Then put all ingredients in to a food processor or blender and blend well
Recipe - Approx. 1 1/2 Cups
- 2 Cups Italian Parsley Leaves
- 1 Cup Toasted Hazelnuts
- 1 Cup Extra Virgin Olive OIl
- 3/4 Cup Aged Asiago Cheese or Parmesan
- 2 Cloves Garlic
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 1/4 Teaspoon Sea Salt or to taste
Parsley contains calcium, iron and potassium, antioxidant vitamins A and C. It contains extremely high levels of lutein and zeaxanthin. Scientific research suggests it may help protect against macular degeneration. It is also high in vitamin K, which strengthen the bones.
Hazelnuts are high in vitamin E and B vitamins, including folate. Vitamin E maintains healthy skin, hair and nails. B vitamins are important in cell and energy metabolism. They are also rich in potassium, calcium and magnesium. The minerals help regulate blood pressure.