February 2, 2021

Black Garlic and Hazelnut Pesto

This easy pesto recipe uses hazelnuts which are usually cheaper than pine nuts. The Black Garlic Puree adds a delightful twist and extra nutrition.

Enjoy on a sandwich, a cheeseboard, through pasta and salad, or try it as a rub or crust on meat or fish.

The pesto will keep in the fridge for 3-4 days, or pop it into the freezer for later.

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Black Garlic and Hazelnut Pesto

Rated 5.0 stars by 1 users

An easy pesto recipe that uses hazelnuts instead of pine nuts. You can use a good quality extra virgin olive oil in place of Black Garlic olive oil, just don't skip the Black Garlic Puree.

Author:

Neudorf Black

Image of Black Garlic and Hazelnut Pesto

Ingredients

100g hazelnuts (roasted and skinless is best)
20g basil
120 ml Olive Oil infused with Black Garlic
50g Parmesan cheese (grated)
1 clove regular white garlic
1/2 tsp Black Garlic Sea Salt
1/2 tsp of Black Garlic Puree

Directions

Add all of the ingredients to a small food processor.
Pulse for a few seconds at a time until all of the ingredients are blended. Use a spatula to scrape the sides down as needed.