Name: Hazelnut Pesto
Yield: Makes about 1 1/2 cups
Ingredients: 1 cup hazelnuts (about 4 1/2 ounces), toasted lightly and skinned; 2 cups packed fresh flat-leafed parsley leaves (about 1 large bunch), washed and dried; 2 large garlic cloves; 3/4 cup olive oil; 2 tablespoons hazelnut oil if desired; freshly ground black pepper

The following pesto — created for Sherried Parsnip Soup with Hazelnut Pesto — would be great on pasta (use about 3/4 cup for 1 pound pasta, thinning the pesto with some of the pasta cooking water), grilled fish and meats, or vegetables.

Can be prepared in 45 minutes or less.

Recipe notes

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