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–+ servings
Hazelnut pesto decorated with a sprig of basil in a small ramekin.

Hazelnut Pesto

A versatile and extremely flavoursome Basil & Hazelnut Pesto recipe 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! And how amazing is it that you can make pesto without pinenuts?!
5 from 7 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Ingredients, Pantry Ingredients, Sauce, Spread
Cuisine Italian
Servings 6 -8 portions
Calories 407 kcal

Equipment

Ingredients
 
 

  • 100 g blanched hazelnuts
  • 4 garlic cloves roughly chopped
  • 2 small lemons juice only
  • 150 ml extra virgin olive oil
  • 80 g basil leaves
  • 100 g parmesan finely grated
  • 1 teaspoon 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, half the olive oil and half of the lemon juice and blend into a thick paste. Pour in the rest of the oil and season with salt to taste. Adjust the taste with more lemon to your preference.
  • Using a spatula, scoop the pesto out into a jar or airtight container and store it 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, Pesto With Hazelnuts, Pesto Without Pine Nuts, Pesto without Pinenuts
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