Cook This: Hazelnut Pesto
Shereen Pavlides gets ready to top fresh grilled chicken with Hazelnut Pesto.
Dave Garrett
Hazelnut Pesto: See the video at HeraldStandard.com
For this week蘑菇视频 Cook This, chef Shereen Pavlides makes Hazelnut Pesto.
Hazelnut Pesto
1/3 cup chopped hazelnuts, toasted
3 garlic cloves, roughly chopped
juice of 1 freshly squeezed lemon (about 3 tablespoons)
4 cups packed basil leaves
1 cup good-quality extra virgin olive oil
kosher salt/ fresh finely ground black pepper
Place hazelnuts and garlic in a food processor fitted with the blade attachment. Pulse a few times until finely minced. Add the lemon juice and pulse a couple times to mellow out the harsh garlic flavor. Add basil and puree while slowly pouring the oil through the feed tube until combined. Scrape down the sides as needed. Season with 1 teaspoon salt and four turns on the pepper mill. Pulse to combine.
Note: To store, place in an airtight container with plastic wrap directly on top of the pesto. Keep at room temperature up to four hours. Can store in the refrigerator up to two days; remove to room temperature one hour before serving.
To freeze, divide serving portions into airtight freezer-safe containers with plastic wrap directly on top of the pesto. Can freeze up to two months. Thaw at room temperature}.
Serve pesto on top of grilled chicken, fish, steak or potatoes.
Prep: 12 minutes Pesto makes: about 1 1/2 cups