Serve this with fall crudites, such as cauliflower, Romanesco broccoli, fennel, and endive.

Whole Living, November 2012

Gallery

Credit: AMY NEUNSINGER

Recipe Summary

Servings:
6
Yield:
Makes 1 cup
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak bread in water for 5 minutes, then remove and squeeze out excess.

    Advertisement
  • Transfer to a food processor with hazelnuts and pulse until finely chopped. Add garlic, lemon juice, oil, and 6 tablespoons water and pulse until smooth. Season with salt and pepper and garnish with hazelnuts.

Advertisement

Reviews