Oregano-Hazelnut Pesto
User Reviews
4.7
9 reviews
Excellent
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Prep Time
10 mins
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Total Time
10 mins
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Servings
1 cup
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Course
Condiments
Oregano-Hazelnut Pesto
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Adapted from Saveur: The New Classics Cookbook, this spin on pesto utilizes a garden perennial that grows in abundance: oregano. Delicious on roast chicken or squash, and definitely a good match for light pasta dishes.
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Ingredients
- 1 1/2 cups packed fresh oregano leaves
- 1/2 cup fresh basil leaves
- 1/2 cup grated parmigiano-reggiano
- 1/3 cup toasted hazelnuts
- 2 cloves garlic
- 3/4 cup extra virgin olive oil
- 1/2 teaspoon sea salt
Instructions
- In a food processor fitted with the blade attachment, add herbs, cheese, hazelnuts and garlic.
- Process for 15-20 seconds or until finely chopped. Stop the processor and scrape down the sides.
- Pour in the olive oil and sprinkle the salt in as well. Cover and process again until smooth.
- Transfer to a 250mL jar and store in the refrigerator for up to a week, or freeze for up to 6 months.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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