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Variations


Ingredients

  • Toasted Hazelnuts
  • 1/2 Cup Toasted Hazelnuts – ground

Sage Toasted Walnut Pesto – About 1 Cup

  • 1 Cups Fresh Sage
  • 1/2  Cup  Toasted Walnuts
  • 1/2 Cup Asiago Cheese
  • 2  Tablespoons  Extra Virgin Olive Oil
  • 1   Cloves Garlic
  • 1  Tablespoon Fresh Squeezed Lemon Juice
  • 1/4  Teaspoons 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 hazelnuts are cool, put them in the center of a kitchen towel and pull the 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. If you want, you can separate out the ones that the skins didn’t come off and put them back in the oven for a few more minutes.
  5. In a food processor, grind hazelnuts into a fine crumble and set aside.

Sage Pesto

  1. Preheat oven to 375 degrees
  2. Spread out the walnuts on a baking sheet.
  3. Roast walnuts until they start to brown and smell toasted about 7 to 10 minutes.
  4. Make sure and check them frequently so they don’t burn.  Cool completely
  5. While walnuts are toasting, shred the cheese and pick the leaves off sage stems then measure and add them to a  food processor or blender along with cheese, oil, garlic, lemon juice and salt.
  6. When walnuts are completely cool add and puree until desired texture.