Teresa's Recipes
Pesto Di Nocciole
Embark on a culinary journey to Italy with this lusciously creamy Pesto Di Nocciole. This authentic Italian sauce is a delightful blend of toasted hazelnuts and fresh basil leaves, bound together by the rich flavors of Parmesan cheese and extra virgin olive oil. With a hint of garlic and a perfect seasoning of salt and pepper, this pesto is a versatile treat that can be used in numerous dishes. Historical records suggest that pesto originated in Genoa, Italy, and this particular variant pays homage to that tradition, celebrating the flavors and textures that Italian cuisine is renowned for.
Ingredients
- to taste Salt
- to taste Black pepper
- 1/2 cup Extra virgin olive oil
- 1/2 cup, freshly grated Parmesan cheese
- 2 cloves, peeled Garlic
- 2 cups Fresh basil leaves
- 1/2 cup, toasted and skinned Hazelnuts
Dietary Notes
- Servings: 4
- Dish Type: Sauce
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Calories: 400
- Fat: 40g
- Carbs: 4g
- Protein: 6g
- Sodium: 200mg
- Sugar: 1g
Instructions
- Place the toasted hazelnuts, fresh basil leaves, peeled garlic cloves, and freshly grated Parmesan cheese into a food processor.
- Pulse the ingredients until they're finely chopped.
- With the food processor still running, slowly drizzle in the extra virgin olive oil. Continue processing until the pesto achieves a smooth and creamy texture.
- Season the Pesto Di Nocciole with salt and freshly ground black pepper to taste.
- Your Pesto Di Nocciole is now ready to serve! Use it as a rich sauce over pasta, a flavorful topping for chicken or fish, or even as a gourmet spread for sandwiches. Enjoy!
Tips
- For a variation, try substituting the basil with other fresh herbs like parsley or even arugula. Also, toasting the hazelnuts before using them in the recipe will enhance their flavor.