Hazelnut and mint pesto

Hazelnut and mint pesto
  • Serves icon Serves 4 with pasta or 6-8 as a dip or garnish
  • Time icon Hands-on time 10 min

Dunk fresh prawns into this nutty pesto or stuff it under chicken skin before cooking. It’s also wonderful stirred through pasta for an easy weeknight dinner.


  • 1 large handful of fresh basil leaves
  • 1 large handful of fresh mint leaves
  • 100g blanched hazelnuts (first toasted until lightly golden in 
a frying pan with a splash 
of oil, then allowed to 
  • 60g parmesan (or vegetarian alternative), grated
  • finely grated zest of 1 lemon
  • a large pinch of salt
  • 150ml olive oil
  • the juice of 1 lemon


  1. In a food processor, whizz 
the fresh basil, mint, hazelnuts, parmesan (or vegetarian alternative), lemon zest a large pinch of salt. Once the mixture has the consistency of a rough paste, add the olive oil and lemon juice.
  2. Taste and add more salt 
or lemon juice and some black pepper. Serve right away, or put in an airtight container and keep in the fridge for up to 5 days. Cover with a little more 
oil if you’re keeping it for longer than 24 hours.

delicious. tips

  1. Stir through pasta for a simple lunch, dollop onto white fish or grilled chicken, or dunk freshly cooked prawns into it. It’s also wonderful as a topping for pan-fried scallops. Stir into a little mascarpone and stuff under the skin of chicken thighs before roasting them for an easy supper.


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