Hazelnut and mint pesto

Name: Hazelnut and mint pesto
Yield: Serves 4 with pasta or 6-8 as a dip or garnish
Cuisine: Italian recipes
Ingredients: 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 cool); 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

Easy
March 2017

Easy
March 2017

Serves 4 with pasta or 6-8 as a dip or garnish
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.

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Ingredients

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  cool)
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 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  cool)
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

Method

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.
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.

Method

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.
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

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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