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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:
  • 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


  1. Pulse hazelnuts in a food processor until finely ground.

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

Cook's Notes

SERVING IDEA: Spread pesto onto a ciabatta roll; sandwich with a sauteed chicken cutlet, caramelized onions, and shredded radicchio. It can also be stirred into pumpkin or squash soup.

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