close

Hazelnut Pesto

  • 1 cup hazelnuts toasted lightly and skinned
  • 2 cups packed parsley leaves
  • 2 large garlic cloves
  • 3/4 cup olive oil
  • salt and pepper to taste

In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Keeps about 1 week in refrigerator.

Print Friendly, PDF & Email