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Gorgonzola Cilantro Pesto with Toasted Hazelnuts Recipe:

Approx. 1 1/2 Cups

Ingredients

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

Instructions

Hazelnuts

  1. Pre-heat oven to 350 degrees
  2. Spread the hazelnuts in a single layer on a baking sheet. Bake for 10 – 14 minutes.
  3. In about 5 – 7 minutes stir the nuts so they toast evenly while also checking on the progress.
  4. When hazelnuts are cool, put them in the center of a towel and pull corners of the towel together.
  5. Roll the hazelnuts around with some force till skins come loose.
  6. A small amount of skin will remain on the nuts and that is fine.
  7. Sometimes I separate the ones that the skins didn’t come off and put them back in the oven for a few more minutes.
  8. When cool grind them in a food processor until fairly fine.

Pesto

  1. Measure everything and put into food processor or blender except olive oil, puree while slowly adding the oil.