Toasted Hazelnut Pesto

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

Why You'll Love Toasted Hazelnut Pesto

This pesto's earthier, nuttier flavor comes from toasted hazelnuts, offering a delightful twist on the classic pine nut version. It's versatile, vibrant, and elevates everything from pasta to roasted veggies with minimal effort.

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 - perfect for pasta, spreads, and beyond.

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Prep Time 10 minutes mins

Total Time 16 minutes mins

Course: Dressing/Condiment

Cuisine: Modern American

Calories: 1250

Ingredients Equipment Method Nutrition

Ingredients

  

• 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

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