in Italy

Hazelnut tomato pesto

updated

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Ingredients for 4 servings:

  • 70 g tomatoes, dried
  • Water for soaking
  • 1 garlic clove(s)
  • 3 tbsp parsley, chopped
  • 50 g hazelnuts
  • 1 tbsp lemon juice
  • 75 ml olive oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the tomatoes in hot water for 20 minutes, then squeeze out the excess water and roughly chop. Puree with the garlic, parsley, hazelnuts, and lemon juice. Mix in the oil and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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