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Sunday, 10 February 2013

Hazelnut Pesto, a twist on a classic recipe

Thrifty pesto - so gorgeous I am adding an extra post!

 

Hazelnut Pesto, a twist on a classic recipe

Thifty Pesto is a fab addional to the fridge as you can add it to most things! I spread it on toasted breads, add it stews as well as stir through pasta (which most supermarket versions recommend). Make it really thick and you can always add some oil to make it runnier to stir through pastas.

The variety I made and is now sitting in our fridge is a green pesto with toasted hazlenuts. The recipe is easy -
Ingredients -
2 white onion's
1 bunch basil (handful size)
1/2 clove of garlic
tablespoon of lemon juice
2 teaspoons of dried basil (dried herbs are good, a different taste from the fresh versions)
100g mature cheese (has to be strong)
2 tablespoons of olive oil
75grams of toasted hazlenuts
nut oil to saute
salt and pepper to taste

To make is easy -
Chop the onions up into small cubes and saute in the nut oil with the dried basil. Turn off the heat. Add the lemon juice and stir and leave to cool.
Add the peeled garlic, basil leaves, cheese and olive oil to mixing bowl.
Take the onions and add to the other ingredients.
With a hand blender and a tea towel to cover the top of the bowl, blend until mixture looks smooth but will still some texture.

Season to taste and enjoy...

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