Barcelona Hazelnut Red Pepper Pesto
PrintBARCELONA HAZELNUT RED PEPPER PESTO
INGREDIENTS PORTION/SIZE:
Hazelnut oil ½ cup
Crushed red pepper 2 to 3 tsp (depends how spicy you prefer)
Black pepper 1 tsp
Paprika or smoked paprika 2 tsp
Finely minced garlic 1 Tbsp.
Roasted or Raw Hazelnut ¾ cup
Fresh Oregano chopped fine 1 Tbsp.
Roasted red pepper diced and drained ½ cup
Honey 2 tsp
salt 1 tsp
Crushed red pepper 2 to 3 tsp (depends how spicy you prefer)
Black pepper 1 tsp
Paprika or smoked paprika 2 tsp
Finely minced garlic 1 Tbsp.
Roasted or Raw Hazelnut ¾ cup
Fresh Oregano chopped fine 1 Tbsp.
Roasted red pepper diced and drained ½ cup
Honey 2 tsp
salt 1 tsp
PROCEDURES:
1. In a skillet add Hazelnut oil and heat well over medium high heat
2. Add Crushed red pepper let heat for 30 seconds
3. Add black pepper, salt, paprika and cook for another 1 minute
4. Remove from heat and let mixture cool down
5. Roasted red pepper can be made or purchased, dice and drain
6. In a food processor, add hazelnuts and pulse until Hazelnut is chopped fine
7. Add Roasted red pepper, oregano and cooked spice mixture with Hazelnut oil
8. Run food processor to obtain a homogenous mixture
9. Store in refrigerator
NOTE: Hazelnut Red pepper pesto can used on grilled chicken, grilled red meat, shrimp or
fish, or pan sautéed tofu. It will add a delicious taste and add uniqueness to your protein or
pan-fried tofu
