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Hazelnut pesto

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Ingredients for 1 servings:

  • 100 g hazelnuts, finely chopped
  • 50 g Parmesan
  • 1 clove(s) garlic
  • e.g. sesame oil, amount according to desired consistency
  • n. B. Rapeseed oil, amount according to desired consistency
  • chili
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Place the hazelnuts, Parmesan cheese, chili, and garlic in a bowl and mix with a little rapeseed oil. Then continue to blend everything slowly with a hand blender on low speed, gradually adding the oils. Finally, season with salt and pepper to taste. Pour into small twist-off jars and top with a thin layer of oil to create an airtight seal. This way, it will keep for quite a long time in the refrigerator. I generally don’t use olive oil for pesto, as it quickly becomes acidic if blended too vigorously. Rapeseed or sunflower oil has a much more neutral flavor and doesn’t overpower the ingredients as much.

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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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