Parsley Hazelnut Pesto
Posted on August 26, 2009
Makes about 1 cup; enough for pasta for 4 or condiment sauce for 6 to 8
This robust “pesto” is really a bit more like the French style pistou which is served as a robust condiment for soup and grilled entrees. It is a wonderful and refreshing departure from traditional basil pesto. It’s lightly and brighter in flavor and requires no cheese at all. Serve tossed into hot angel hair pasta as an entrée dish or use it as a condiment drizzled over grilled fish, poultry or vegetables.
1/3 cup whole fresh hazelnuts (or filberts) with skins
1 lightly packed cup fresh Italian parsley leaves
¾ cup lightly packed fresh basil leaves
2 cloves garlic, peeled
2 Tbs fresh lemon juice
¾ cup olive oil
½ tsp salt
Freshly ground black pepper to taste
Preheat the oven to 375 degrees. Toss the hazelnuts into a small baking pan and place in the hot oven to toast until fragrant and lightly colored, about 8 to 10 minutes. Remove the hot toasted nuts from the oven and wrap them up inside a clean dish towel and set aside to cool for a few minutes. The steam captured inside the towel will help ‘pop’ the skins off the nuts. Roll the dish towel back and forth on the counter allowing the nuts to rub against one another to help flake away skins. (not all the skin needs to be removed, just majority).
Place the toasted hazelnuts, parsley, basil, garlic, lemon juice and half of the olive oil in a blender or food processor and grind to a fine consistency. Add the salt and remaining olive oil, blend and season to taste with freshly ground pepper. Use right away or cover tightly and refrigerate until ready to use.
