Hazelnut–and–Green Olive Pesto


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


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