This hazelnut pesto is savoury, herbaceous, nutty, delicious and super easy to make. Whether you serve it with hasselback potatoes, add it to avocado toast or have it with pasta, this pesto won’t disappoint.
Personally, I love making this pesto with my mortar and pestle. I really like the rustic look the pesto gets this way and I don’t mind a little bit of exercise while I cook. However, you can absolutely use a food processor if you don’t have or don’t want to use a mortar and pestle.
While I love a traditional pine nut and basil pesto, I think that the hazelnuts add such a great nutty and toasty flavour to the pesto. Further, the parsley adds a slight peppery taste to it which works really well with the rest of the ingredients.
This pesto is quite thick. However, if you would like to use it as a dip or as a pasta sauce, I recommend adding more olive oil in order to make it more saucy and less thick. You can also add a splash of water to make a thinner sauce.
If you’re looking for more dips and sauces, make sure to also check out these recipes:
I hope you enjoy this hazelnut pesto. Please let me know how you go and don’t forget to tag me in your creations on Instagram @nothangryanymore. I love seeing them!
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- 15 g parsley leaves
- 25 g basil leaves
- 40 g hazelnuts (use store bought or toast hazelnuts at 160°C fan for 10 minutes)
- 1/2 small lemon
- 15 g olive oil (use more if pesto is used as a pasta sauce or dip)
- salt to taste
- Add the parsley, basil and hazelnuts into a mortar and pestle. Crush them until they're in small pieces.
- Now, add the juice and zest of 1/2 lemon and the olive oil. Keep grinding the ingredients until a rough paste forms.
- Season the pesto with salt.
- Alternatively, add all the ingredients into a food processor and pulse until a rough paste forms.
- If the pesto is used as a pasta sauce, add a splash of water to create a slightly thinner sauce.