Hazelnut Pesto (gf) (v option)
A twist on the traditional method of making pesto. Hazelnuts bring another depth of flavor, warmth and texture to this versatile classic, that can be used as a spread, a base for cream sauces, a dip, a condiment or as the main event over steaming hot pasta.
Equipment
- Food processor
Ingredients
- 1 cup hazelnuts skin removed
- 2 cups basil leaves
- 1 cup olive oil
- 1/2 tsp lemon juice
- 1/2 cup Asiago cheese
Instructions
- Put hazelnuts into processor and blend until it resembles a medium fine meal.
- Add basil and blend until it finely minced. Add olive oil, lemon, salt and pepper. Add cheese and process until smooth.
- Serve by tossing on warm pasta or with hot Italian rustic bread.
- Store in refrigerator for 7 day in a covered container.
Notes
For a vegan option, replace the cheese with nutritional yeast.
What To Do
Start out with 2-3 tbsps of a good quality nutritional yeast. Continue adding a teaspoon at a time, until you achieve your desired taste profile.
Start out with 2-3 tbsps of a good quality nutritional yeast. Continue adding a teaspoon at a time, until you achieve your desired taste profile.
Nutrition
Serving: 6gCalories: 478kcalCarbohydrates: 4gProtein: 6gFat: 50gSaturated Fat: 7gCholesterol: 6mgSodium: 135mgPotassium: 167mgFiber: 2gSugar: 1gVitamin A: 487IUVitamin C: 3mgCalcium: 136mgIron: 1mg
Tried this recipe?Let us know how it was!
You must be logged in to post a comment.