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.

Course dressing, Pasta

Cuisine American fusion, Italian fusion

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 478kcal

Author Dr. Wendy Dearborne

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.

Nutrition