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.
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.
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.
Pesto can be refrigerated for up to 1 week.