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.
Ingredients
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100g hazelnuts (roasted and skinless is best)
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20g basil
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120 ml extra virgin olive oil
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50g Parmesan cheese (grated)
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1 clove regular white garlic
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1/2 tsp salt
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1/4-1/2 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.
Recipe Note
Enjoy on a sandwich, a cheeseboard, through pasta or a 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. An ice cube tray will work well.
