Hazelnut Pesto

This hazelnut pesto is a lovely twist on the classic, with a rich nuttiness from the hazelnuts and a fresh, fragrant lift from parsley, tarragon, and thyme. The parmesan gives it that savoury depth, while the lemon juice keeps everything bright and balanced. It’s the sort of recipe that feels rustic and full of character, and once you’ve made it, you’ll find all sorts of excuses to keep a jar of it in the fridge. It’s brilliant spooned over chicken, stirred through pasta, or simply spread onto warm bread for something quick and full of flavour.

Timings:

Prep time: 10 minutes

Cooking time: 0 minutes

Serves: Makes approximately 1 small jar

Ingredients:

• 1 garlic clove

• 100g hazelnuts

• 3 tbsp flat-leaf parsley

• 1 tbsp fresh tarragon

• 1 sprig fresh thyme

• 80g grated parmesan cheese

• Juice of 1/2 lemon

• 100ml rapeseed oil or light olive oil

• Salt and pepper, to taste

  
  

Method:

1. Place the garlic clove into a pestle and mortar.

2. Add the hazelnuts and grind them together until crushed and well combined.

3. Add the flat-leaf parsley, fresh tarragon, and thyme.

4. Continue crushing and mixing until the herbs are broken down.

5. Grate in the parmesan cheese.

6. Squeeze in the lemon juice.

7. Pour in the rapeseed oil or light olive oil.

8. Stir everything together until you have a thick, spoonable pesto.

9. Taste and season with salt and pepper as needed.

   
   

Chef’s Tip:

This pesto keeps beautifully in the fridge for up to 2 weeks. Spoon a thin layer of oil over the top before storing to help keep it fresh, and try stirring any leftovers through hot pasta for a really simple supper.

https://www.youtube.com/watch?v=ieeKSKHLShE

Try this amazing recipes with the Hazelnut Pesto