Oregano-Hazelnut Pesto
User Reviews
4.7
6 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
1 cup
-
Course
Condiments
Oregano-Hazelnut Pesto
Report
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.
Share:
Ingredients
- 1 1/2 cups oregano leaves packed, fresh
- 1/2 cup basil fresh leaves
- 1/2 cup Parmigiano-Reggiano grated
- 1/3 cup hazelnut toasted
- 2 cloves garlic
- 3/4 cup extra virgin olive oil
- 1/2 teaspoon salt 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
6 reviews
Excellent
Other Recipes
You'll Also Love
