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 that makes it quite moreish.


  • 100g hazelnuts (roasted and skinless is best)
  • 20g basil
  • 120 ml extra virgin olive oil
  • 50g Parmesan cheese (grated)
  • 1 clove regular white garlic
  • 1/2 tsp salt
  • 1/4-1/2 tsp of Black Garlic Puree 


1. Add all of the ingredients to a small food processor.

2. 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.

That's it!

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.