No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Parsley and Hazelnut Pesto

This recipe calls for parsley, hazelnuts, and Gouda cheese instead of basil, pine nuts, and Parmesan, adding a whole new dimension to the familiar sauce.

  • prep: 10 mins
    total time: 10 mins
  • yield: Makes 2 cups

Ingredients

  • 4 1/2 ounces blanched hazelnuts (1 cup), toasted
  • 1 1/2 cups fresh flat-leaf parsley
  • 1 ounce finely grated aged Gouda or Parmesan cheese (1/2 cup)
  • 1 small garlic clove
  • Coarse salt
  • 3/4 cup extra-virgin olive oil

Directions

  1. Step 1

    Pulse hazelnuts in a food processor until finely ground.

  2. Step 2

    Add parsley, cheese, garlic, and 1/2 teaspoon salt; pulse until combined. With machine running, add oil; puree until paste forms.

Source
Martha Stewart Living, October 2010