Diane Thompson's Basil & Hazelnut Pesto

I came home from the farmers market today with a whack of basil; far too much to eat it all fresh. What better time to whirl up a batch of simple, fresh, aromatic, bright green pesto? Keeping this in the fridge is handy dandy. Try it on pizza, grilled on bread, stirred into salad dressing, dip or pasta sauce. This version is made without cheese, though you could add some if you like. I also threw in some fresh, lightly toasted hazelnuts.

Basil & Hazelnut Pesto:

2 cups packed freshly cleaned and dry basil (stems removed)
1 large clove garlic
1/3 cup fresh hazelnuts, lightly toasted
salt & pepper to taste
1/2 cup olive oil

In food processor, whirl together basil and garlic until basil is well minced. Add nuts, salt & pepper. Whirl again. While processor is on, drizzle oil in slowly, until pesto becomes an oily paste. To store in the fridge, put a thin layer of oil on top of the pesto, then cover with a tight lid. This will keep the pesto green in colour. To save for later, make pesto into patties about the size of crab cakes. Put patties in saran wrap and store in the freezer in a tight container. Thaw and use as needed.

1 comment:

Sea said...

Looks yummy! I have an unreasonable thing against hazelnuts, but it's fun to see a pesto recipe using something different for its base. :)