Hazelnut Pesto Fish Recipes

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HAZELNUT AND ARUGULA PESTO



Hazelnut and Arugula Pesto image

Tweak the ingredients of classic pesto to try this arugula-hazelnut version.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

1/3 cup lightly toasted hazelnuts
3 cups loosely packed arugula
1 teaspoon chopped garlic
Kosher salt
1/4 cup coarsely grated Parmesan
1/4 cup coarsely grated Pecorino-Romano
1/2 cup extra-virgin olive oil
1 teaspoon lemon zest

Steps:

  • Put the hazelnuts in a food processor and pulse until finely ground. Add the arugula, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and Pecorino-Romano and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the lemon zest.

HAZELNUT PESTO



Hazelnut Pesto image

Categories     Condiment/Spread     Food Processor     Garlic     No-Cook     Vegetarian     Quick & Easy     Vegan     Hazelnut     Parsley     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

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

Steps:

  • 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.

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