I saw bags of hazelnuts at our local grocery store this past weekend. I’ve never cooked with hazelnuts before, but when I saw them, I immediately thought of trying them in a homemade pesto.
Our basil plant has died out, so we didn’t have fresh basil on hand, but hubby suggested using fresh cilantro, and that worked well.
1 cup whole hazelnuts
1/4-1/2 garlic head, peeled
1/2 cup grated parmesan (more if desired)
1/2 cup olive oil (more or less as desired)
1 cup fresh basil or cilantro
Blitz all ingredients in a food processor into a somewhat coarse paste.
Add to pasta, proteins or vegetables, or store in the fridge for later use.