Hazelnut Basil & Arugula Pesto
PrintHAZELNUT BASIL & ARUGULA PESTO
INGREDIENTS PORTION/SIZE:
Hazelnut oil cold pressed ¼ cup
Garlic finely minced 1.5 Tbsp.
Black pepper 1 tsp
salt ½ tsp
Hazelnut whole 1 cup
Basil fresh 1 cup chopped
Arugula 1.5 cup chopped
Parmesan or Pecorino cheese shredded ½ cup
Hazelnut oil cold pressed ½ cup
PROCEDURES:
1. In a skillet add Hazelnut oil and heat well over medium high heat
2. Add garlic and black pepper and cook for a minute
3. Add hazelnut and sauté further for another ½ minute
4. Remove from heat and cool down
5. In a food processor add sautéed mixture and pulse blade to grind Hazelnut
6. Add Basil, and Arugula, parmesan cheese, and rest hazelnut oil (1/2 cup)
7. Process until you have a fine mixture
8. Store in glass container and store in refrigerator
2. Add garlic and black pepper and cook for a minute
3. Add hazelnut and sauté further for another ½ minute
4. Remove from heat and cool down
5. In a food processor add sautéed mixture and pulse blade to grind Hazelnut
6. Add Basil, and Arugula, parmesan cheese, and rest hazelnut oil (1/2 cup)
7. Process until you have a fine mixture
8. Store in glass container and store in refrigerator
Note1: If mixture separate stir to combine
Note 2: Hazelnut Pesto can used on Fish, chicken, pork shops, tops grilled or sautéed
shrimp, can be used to top pizza, or a spread for any sandwich
