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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The following pesto created for Sherried Parsnip Soup with Hazelnut Pesto would be great on pasta (use about 3/4 cup for 1 pound pasta, thinning the pesto with some of the pasta cooking water), grilled fish and meats, or vegetables. Can be prepared in 45 minutes or less. Ingredients:
1 cup hazelnuts (about 4 1/2 ounces), toasted lightly and skinned |
2 cups packed fresh flat-leafed parsley leaves (about 1 large bunch), washed and dried |
2 large garlic cloves |
3/4 cup olive oil |
2 tablespoons hazelnut oil if desired |
freshly ground black pepper |
Directions:
1. In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Pesto keeps, its surface covered with plastic wrap, chilled 1 week or frozen 1 month.
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