Basil & Hazelnut Pesto

hazelnut pesto
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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!

hazelnut pesto

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:

hazelnut pesto

Basil & Hazelnut Pesto

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!
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Prep Time 10 mins
Total Time 10 mins
Course Ingredients, Pantry Ingredients, Sauce, Spread
Cuisine Italian
Servings 6 -8 portions
Calories 407 kcal

Equipment

  • Food Processor

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 407kcalCarbohydrates: 8gProtein: 9gFat: 40gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 27gCholesterol: 11mgSodium: 657mgPotassium: 226mgFiber: 3gSugar: 2gVitamin A: 845IUVitamin C: 23mgCalcium: 253mgIron: 2mg
Keyword Basil Pesto, Basil Pesto Recipe, Hazelnut & Basil Pesto, Hazelnut Pesto, Homemade Pesto Recipe, How to Make Basil Pesto, How to Make Pesto, pesto recipe
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hazelnut pesto

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