Hazelnut-Mint Pesto

by Chef Jessica Ritter Champion, Co-owner Wild Pear Restaurant & Catering and Ritter’s Housemade Foods.

It’s it Grilling Season and this recipe goes well with so many grilled meats and vegetables.

Hazelnut-Mint Pesto:
¼ cup chopped, toasted hazelnuts, deskinned
1 ½ cups packed fresh mint leaves, rinsed and dried
½ cup fresh parsley, rinsed and dried
3 medium garlic cloves, peeled & trimmed
¼ cup Parmesan, grated
½ teaspoon lemon zest from 1 lemon
1 tablespoon lemon juice
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

Directions:
In a food processor:
Combine the hazelnuts, mint leaves, parsley, garlic, and lemon zest and pulse until chopped.
With the machine on, add the olive oil in a thin stream and process until smooth. Season the pesto with salt pepper. Adjust flavor to your liking.
*The mint pesto can be refrigerated overnight.

Uses:
Toss pesto with pasta, cherry tomatoes, feta or goat cheese and chopped toasted hazelnuts. Serve either hot or cold.
Mix it with any soft cheese: cream cheese, goat cheese and use it as a spread on a sandwich or as an appetizer.
Mix with mayonnaise and use as a sandwich spread.
Spoon it on grilled chicken, fish, pork, seafood or vegetables