This Hazelnut pesto recipe is 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.
1 cup hazelnuts toasted lightly and skinned
2 cups packed fresh flat-leafed parsley leaves
2 large garlic cloves
1/2 cup olive oil
1/4 tablespoons hazelnut oil
freshly ground black pepper
In a food processor blend together pesto ingredients
with pepper and salt to taste until smooth.
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