A versatile and extremely flavoursome Basil & Hazelnut Pesto that comes together in 10 minutes. Use pesto in pasta dishes, sandwiches, or as a filling for tear-and-share bread or a pizza topping! If you’ve been buying pesto up until now, I am sure you will appreciate the difference in both flavour and texture that you get in just 10 minutes of effort!
Most pestos can be made in a pestle and mortar. However, since we are using hazelnuts in this pesto, it is very difficult to get them ground up manually. That’s why we employed one of our favourite kitchen tools – Kenwood Food Processor to make this Basil & Hazelnut Pesto.
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To make the pesto, all you need to do is to place the blanched hazelnuts into a food processor and blend until they look like coarse breadcrumbs. Then add peeled garlic cloves and blitz for another 10 seconds. Add the basil leaves, grated parmesan and half the olive oil and blend into a thick paste. Pour in the rest of the oil and season with salt to taste. Using a spatula, scoop the pesto out into a jar or airtight container. That’s it! You have your own delicious homemade pesto! Store any leftovers in the fridge for up to 3 days!
If you don’t have ingredients for this pesto? Maybe you’d like to try our Walnut & Cheddar Pesto instead!
Looking for recipes to use your homemade pesto in? Here are some of our favourites:
- Basil Pesto & Cheese Sourdough Pull-Apart Bread
- Tuna and Pesto Pasta Bake with Cherry Tomatoes & Mozzarella
- Quick & Easy Veggie Pesto Pasta
Basil & Hazelnut Pesto
- 100 g blanched hazelnuts
- 4 garlic cloves roughly chopped
- 2 lemons juice only
- 150 ml extra virgin olive oil
- 80 g basil leaves
- 100 g parmesan finely grated
- 1 tsp salt
- Place the blanched hazelnuts into a food processor and blend until they look like coarse breadcrumbs. Add garlic and blitz for 10 seconds. Then add the basil leaves, grated parmesan and half the olive oil and blend into a thick paste. Pour in the rest of the oil and season with salt to taste.
- Using a spatula, scoop the pesto out into a jar or airtight container and store in the fridge for up to 3 days.