Hazelnut Pesto Recipes
HAZELNUT PESTO
A vibrant, fresh and flavoursome sauce that is simple and quick to make. This delicious Hazelnut Pesto will quickly become your go-to pesto.
Provided by Curly
Categories Sauce
Time 10m
Number Of Ingredients 6
Steps:
- Add all of the ingredients to a small food processor or mini chopper
- Pulse until all of the ingredients are blended. Use a spatula to scrape the sides to make sure it is all mixed
- Transfer to a sterilised jar for storing
Nutrition Facts : ServingSize 1 tbsp, Calories 73 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 5 mg, Fiber 1 g, Sugar 1 g
HAZELNUT, RICOTTA, AND LEMON PESTO
Provided by Michael Chiarello
Categories Food Processor Cheese Citrus Nut No-Cook Vegetarian Quick & Easy Bon Appétit
Yield Makes about 2 1/3 cups
Number Of Ingredients 9
Steps:
- With processor running, drop garlic clove into machine and blend until finely chopped. Add hazelnuts, basil, and 2 tablespoons olive oil; process until hazelnuts and basil are finely chopped. Add ricotta cheese, lemon juice, lemon peel, and remaining 3 tablespoons olive oil; process until well blended. Transfer mixture to small bowl and stir in Pecorino Romano cheese. Season to taste with sea salt and freshly ground black pepper. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.
HAZELNUT AND ARUGULA PESTO
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
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 SAUCE RECIPE
A fairly traditional recipe for pesto sauce except the pine nuts have been swapped out for hazelnut flour. This recipe has been adapted from a New York Times version.
Provided by The Hungry Hutch
Time 5m
Number Of Ingredients 6
Steps:
- Add the basil, hazelnut flour, and garlic to the bowl of a food processor, and pulse to chop the basil. Slowly stream in the olive oil, scraping down the sides of the food processor as needed. Stir in the parmesan cheese and season with some salt (if needed).
BROCCOLI-AND-HAZELNUT-PESTO PASTA
Prep this easy plant-based pasta that's delicious at room temp, and you're one gingham blanket away from a picnic. A broccoli-hazelnut pesto comes together in seconds thanks to a food processor, and the starchy pasta water mixed in at the end helps to create a silky sauce.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 10
Steps:
- Cook broccoli in a large pot of salted boiling water until bright green and tender, 4 to 5 minutes. Transfer with a slotted spoon to a plate; let cool slightly. Put half of broccoli in the bowl of a food processor with hazelnuts, basil, garlic, Parmigiano, ricotta, and lemon zest and juice. Pulse to combine. With machine running, stream in oil. Season with salt and pepper. (You should have 1 3/4 cups.)
- Meanwhile, cook pasta in pot until al dente per package instructions. Reserve 1 cup pasta water; drain. Return pasta to pot, along with pesto. Add pasta water, 1/4 cup at a time, to create a silky sauce. Stir in remaining broccoli; season to taste. Serve with more Parmigiano, chopped hazelnuts, and basil.
RED PEPPER & HAZELNUT PESTO PASTA
Enjoy the textures and flavours of roasted red peppers and hazelnuts in this easy pasta dish. Taking just 25 minutes to make, it's a perfect midweek meal
Provided by Esther Clark
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Drain the peppers and tip them into a food processor with the toasted hazelnuts, garlic, olive oil, chilli flakes, vinegar and a good pinch of salt. Blitz to a smooth paste. Add the parmesan and parsley, then blitz again. Check the seasoning.
- Cook the pasta following pack instructions. Drain and reserve a cup of the cooking water. Toss the pesto with the pasta and a splash of cooking water to loosen. Serve in bowls with extra parmesan grated over.
Nutrition Facts : Calories 576 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium
PASTA WITH PARSLEY & HAZELNUT PESTO
Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Cook the pasta in salted, boiling water according to pack instructions.
- Put the parsley, hazelnuts, Parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
- Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.
Nutrition Facts : Calories 727 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.27 milligram of sodium
TAGLIATELLE WITH HAZELNUT PESTO
Make and share this Tagliatelle With Hazelnut Pesto recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the garlic, basil, hazelnuts and cheese in a food processor and process to a thick paste.
- Cook the pasta in plenty of boiling salted water until just tender. Drain well.
- Spoon the sauce into the hot pasta, tossing until melted. Serve hot.
Nutrition Facts : Calories 311.1, Fat 6.2, SaturatedFat 0.6, Sodium 8.2, Carbohydrate 54.2, Fiber 3.5, Sugar 1.7, Protein 10.8
HAZELNUT PESTO
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
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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