About this recipe:A quick and simple recipe for pesto with basil, hazelnuts, Parmesan cheese and a lot of garlic. Tastes great with pasta or on a sandwich.
100g hazelnuts, chopped
4 to 5 garlic cloves
2 lemons, juiced
250ml olive oil
50g fresh basil
150g grated Parmesan cheese
1 teaspoon salt
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Method Prep:15min › Ready in:15min
Place hazelnuts into a food processor and pulse until finely chopped. Add garlic and pulse again. Mix with lemon juice and slowly pour in half of the olive oil. Now add the basil and Parmesan and process until smooth. Pour in the rest of the oil and season with salt to taste.
Remove from the food processor using a spatula to help you. Serve with your main dish or store covered in the fridge for a few days until needed.
Pesto will keep rather well when covered in a layer of olive oil and sealed with a lid. Ensure that the pesto is completely submerged under the oil then top up as necessary after you use some pesto. Commercial pesto will keep for several months in this way, homemade will probably keep for a few weeks.