Toasted Hazelnut Pesto

A rich, nutty pesto made with toasted hazelnuts, fresh basil, garlic, and Parmesan, good for pasta, spreads, and beyond.

Why You'll Love Toasted Hazelnut Pesto

Toasted hazelnuts swap in for the usual pine nuts, giving this pesto an earthier, nuttier base. It works on pasta, roasted vegetables, or spread straight onto bread.

Tips and Tricks

• Toast hazelnuts just until fragrant to unlock maximum flavor without burning.
• Pulse ingredients in short bursts for better texture control.
• Adjust olive oil gradually for your preferred sauce thickness.

Variations

• Swap hazelnuts with walnuts or almonds for a different nutty profile.
• Add a squeeze of lemon juice for brightness and acidity.
• Mix in fresh herbs like parsley or mint to change flavor complexity.

Substitutions

• Use nutritional yeast instead of parmesan for a dairy-free option.
• Replace fresh garlic with roasted garlic for a sweeter tone.
• Use avocado oil instead of olive oil for a milder taste.

Best Served With

• Tossed with pasta or gnocchi
• Spread on toasted bread or sandwiches
• Drizzled over roasted vegetables
• As a dip with crudités or crackers

How to Store Leftovers

• Store pesto in an airtight container in the fridge for up to 3 days. Cover the top with a thin layer of olive oil to prevent browning.
• Can be frozen in ice cube trays for 3-4 weeks.

Common Questions

Toasted Hazelnut Pesto

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A rich, nutty pesto made with toasted hazelnuts, fresh basil, garlic, and Parmesan. Great for pasta, spreads, and beyond.

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Prep Time 10 minutes mins

Cook Time 6 minutes mins

Total Time 16 minutes mins

Servings: 16 tablespoons

Course: Dressing/Condiment

Cuisine: Modern American

Calories: 1250

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 bunch basil leaves stems discarded
• ¼ cup hazelnuts
• 2-3 cloves garlic depending on size
• ½ - ¾ cup extra virgin olive oil
• ¼ cup Parmesan cheese grated
• Kosher salt to taste
• Freshly ground black pepper to taste

Equipment

• Oven
• Food processor or mini chopper
• Baking Sheet

Method

 

1. Preheat oven to 375°F. Spread hazelnuts on a small baking sheet and toast for 5-6 minutes, until lightly browned and fragrant.
2. Add toasted hazelnuts to a food processor or mini chopper and pulse 5-6 times.
3. Add basil leaves, a pinch of kosher salt, freshly ground black pepper, and garlic cloves, then pulse 3-5 times until roughly combined.
4. With the machine running, slowly drizzle in olive oil until the pesto reaches your desired sauce consistency.
5. Add Parmesan cheese and pulse gently a few times to combine.
6. Taste and adjust seasoning with salt and pepper as needed.

Nutrition

Calories: 1250kcalCarbohydrates: 8gProtein: 14gFat: 133gSaturated Fat: 20gPolyunsaturated Fat: 14gMonounsaturated Fat: 94gCholesterol: 17mgSodium: 404mgPotassium: 252mgFiber: 3gSugar: 2gVitamin A: 202IUVitamin C: 4mgCalcium: 342mgIron: 2mg

Notes

Storage: Keeps in an airtight jar in the fridge for about 5 days, top it with a little extra olive oil to keep the surface from oxidizing. Freezes well too for up to 2 months, just stir well after thawing since the oil can separate.

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