Hazelnut pesto

    15 min

    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.

    5 people made this

    Serves: 4 

    • 100g hazelnuts, chopped
    • 4 to 5 garlic cloves
    • 2 lemons, juiced
    • 250ml olive oil
    • 50g fresh basil
    • 150g grated Parmesan cheese
    • 1 teaspoon salt

    Prep:15min  ›  Ready in:15min 

    1. 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.
    2. 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.

    Storing pesto

    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.

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    Reviews in English (1)


    Best ever pesto, I made it vegan and left out the cheese, I made 500ml on Friday and by Sunday it wad finished, my family ate it with bread, cheese, salad, fish actually everything  -  03 Feb 2018