- 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
- In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Pesto keeps, its surface covered with plastic wrap, chilled 1 week or frozen 1 month.