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Italian Parsley Toasted Hazelnut Pesto Recipe:

Approx. 1 1/2 Cups

Ingredients

  • 2 Cups Italian Parsley Leaves
  • 1 Cup Toasted Hazelnuts - recipe below
  • 1 Cup Extra Virgin Olive Oil
  • 3/4 Cup Aged Asiago Cheese or Parmesan - finely shredded
  • 2 Cloves Garlic
  • 1 Tablespoon Lemon Juice - fresh squeezed
  • 1/4 Teaspoon Sea Salt or to taste

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. In about 5 – 7 minutes stir the nuts so they toast evenly while also checking on the progress.
  3. When the hazelnuts are cool, put in the center of a towel and pull corners of the towel together and roll hazelnuts around with some force till skins come loose. A small amount of skin will remain on the nuts and that is fine.
  4. When cool grind them in a food processor until they are a fine crumb.

Pesto

  1. Measure everything then put all ingredients into a food processor or blender and blend well. Make sure to scrape the sides at least once.