Hazelnut Pesto
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!
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
Calories: 528kcalCarbohydrates: 9gProtein: 8gFat: 54gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 39gSodium: 485mgPotassium: 428mgFiber: 5gSugar: 2gVitamin A: 2325IUVitamin C: 11mgCalcium: 118mgIron: 3mg
