Hazelnut Basil Pesto
Hazelnut Basil Pesto
2/3 cups hazelnuts
3 cups packed basil leaves
2 cloves garlic
1/2 teaspoon freshly ground black pepper
3/4 cup plus 2 tablespoons extra virgin olive oil
2/3 cup grated fresh Parmesan cheese
salt to taste
Preheat oven to 325 degrees.
Place hazelnuts in a pan and toast in oven until lightly browned, about 7 minutes.
Remove from oven and place nuts on a clean paper towel.
Fold towel over hazelnuts so they are completely enclosed, rub the towel back and forth to remove skin from hazelnuts.
Coarsely chop the hazelnuts.
In a food processor, add hazelnuts, basil, garlic and pepper, mix until finely chopped.
Scrape down sides with a spatula.
While processor is running, add oil through pour spout.
Add cheese and process until combined.
Salt to taste.
Serves 8.
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