Hazelnut Pesto is a creamy, nutty, herbaceous Italian sauce with a vibrant twist on the classic pesto. Toasted hazelnuts add a warm, earthy depth, while the fresh basil is bright and aromatic. This vegan recipe uses nutritional yeast, which infuses a savory, cheesy flavor. Blended with extra virgin olive oil, this pesto is velvety and bold. This versatile plant-based sauce can be tossed on your favorite pasta, spread on sandwiches, added to soups, or on roasted veggies!
I remember the first time I had Hazelnut Pesto with pasta at a friend’s dinner party years ago. It was a creamy, smooth sauce tossed with rigatoni pasta and roasted vegetables. My friend had not measured anything for making this delectable pesto, but informed me that she had substituted pine nuts with hazelnuts.
I was at my usual hazelnut farm stand during a recent visit to Pike Place Market, Seattle, with my daughter and her friend. Their hazelnuts are so delicious that I buy every flavor they offer, including their signature hazelnut oil. I couldn’t wait to get home and use their fresh hazelnuts in my Hazelnut Pesto.
What is pesto?
Pesto is an Italian sauce made with fresh herbs, nuts, garlic, cheese, and olive oil. Its name comes from the Italian verb pestare, meaning to grind or crush. Pesto was originally made using a stone mortar and pestle. This flavorful sauce is used in pasta, pizza, soups, and as a dip.
Types of pesto:
- Classic pesto: Pesto all Genovese is made with fresh basil, garlic, cheese, olive oil, and pine nuts.
- Nut variations: Walnuts, hazelnuts, almonds, pistachios, and cashews are variations of the traditional pine nuts.
- Green pesto: Arugula, kale, parsley, or spinach are used in lieu of basil leaves.
- Red pesto: Sicilian pesto is made with sun-dried tomatoes; another variation is made with roasted red pepper.
- Other variations include cilantro with lime and the avocado pesto.
Frequently Asked Questions:
1.Can I use raw hazelnuts?
Toasted hazelnuts give the pesto a deep, nutty flavor. Lightly toast the hazelnuts in a pan or in the oven until golden.
2. Do I need to remove the skins from the hazelnuts?
Removing the skins helps reduce the bitterness and improve the texture of the Hazelnut Pesto. Toast the whole nuts and rub off the skin with a kitchen towel.
3. What cheese can I add to this pesto?
I have made it vegan by adding nutritional yeast. You can add Parmesan cheese to the Hazelnut Pesto.
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Ingredients:
- Nut: hazelnuts (or use pine nuts or walnuts)
- Herb: basil leaves (or use arugula or mint)
- Nutritional yeast: (or use Parmesan cheese)
- Spices: chili flakes, ground pepper
- Garlic
- Olive oil
How to make Hazelnut Pesto:
- Grind the toasted hazelnuts in a spice grinder or food processor.
2. Add the remaining ingredients (except the nutritional yeast) and grind to a smooth mixture. Add the nutritional yeast last and pulse it again.
3. Serve the Hazelnut Pesto garnished with basil shoots and a drizzle of olive oil.
Tips:
- Lemon juice adds to the Hazelnut Pesto’s flavor and prevents it from turning brown due to oxidation.
- Pulse the hazelnuts in short bursts until they are finely ground, but be careful not to over-pulse them into nut butter.
- High-quality olive oil is essential for a good pesto.
Serving suggestion:
Serve Hazelnut Pesto drizzled with olive oil and garnished with basil shoots. Spread it on sandwiches, roasted veggies, pasta, soups, or pizza bases.
Storage:
Refrigerate the Hazelnut Pesto in airtight containers for 5-7 days. To preserve its freshness, add a thin film of olive oil on top. Freeze the pesto for three months.
Other condiment recipes that you might like:
Hazelnut Pesto
Equipment
- spice grinder or food processor
Ingredients
- ½ cup hazelnuts toasted, without skin
- 3 oz basil leaves
- 2 clove garlic
- 1 tsp lemon juice
- ¼ tsp chili flakes
- ½ tsp salt
- ¼ tsp ground pepper
- 5 tbsp olive oil extra virgin
- 1 tbsp nutritional yeast
Instructions
- Prepare the ingredients.
- Grind the toasted hazelnuts in a spice grinder or food processor.
- Add the remaining ingredients (except the nutritional yeast) and grind to a smooth mixture. Add the nutritional yeast last and pulse it again.
- Serve the Hazelnut Pesto garnished with basil shoots and a drizzle of olive oil.
Notes
- Lemon juice adds to the Hazelnut Pesto's flavor and prevents it from turning brown due to oxidation.
- Pulse the hazelnuts in short bursts until they are finely ground, but be careful not to over-pulse them into nut butter.
- High-quality olive oil is essential for a good pesto.
Nutrition
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