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.
- Total Time:
- Yield: Makes 2 cups
Source: Martha Stewart Living, October 2010
- 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
Pulse hazelnuts in a food processor until finely ground.
Add parsley, cheese, garlic, and 1/2 teaspoon salt; pulse until combined. With machine running, add oil; puree until paste forms.