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A close-up of green pesto sauce, showing a chunky texture with visible flecks of herbs, nuts, and oil.

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
Cook Time 6 minutes
Total Time 16 minutes
Servings: 16 tablespoons
Course: Dressing/Condiment
Cuisine: Modern American
Ingredients Equipment Method Notes

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.

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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