Hazelnut–and–Green Olive Pesto

Ingredients

• 1 clove(s) garlic
• 0.5 cup(s) flat-leaf parsley leaves
• 1 cup(s) hazelnuts
• 0.25 cup(s) pitted green olives
• 1 cup(s) extra-virgin olive oil
• 0.25 teaspoon(s) crushed red pepper
• Salt and freshly ground black pepper

Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for 15 minutes, until the skins blister; transfer to a kitchen towel and let cool slightly. Rub the nuts in the towel to remove the skins, then transfer to a food processor and let cool completely. Add the parsley and garlic ...

View full recipe at Food & Wine