A lovely pesto to stir into a pot of pasta, schmear on toast, or toss with roasted veggies.
- 1/2 cup hazelnuts
- 1 garlic bulb
- 1/2 cup parmesan, cubed
- 1/3 cup olive oil, plus additional for roasting garlic
- 1/2 teaspoon salt
- 1/2 teaspoon cracked pepper
- optional: a few sun-dried tomatoes, rehydrated in hot water; a handful of kalamata olives; a bunch of parsley, stems and all; an anchovy; or some combination thereof
- Place hazelnuts on a pan in the oven. Preheat oven to 400°F. Allow hazelnuts to toast for 12-15 minutes while the oven preheats.
- Slice off a small section from the pointy top of the garlic bulb off, so that a bit of each clove is exposed. Place garlic on a square of aluminum foil. Rub a bit of olive oil around the bulb, sprinkle some salt, and wrap up tightly in foil. Roast in oven until cloves are soft, about 40 minutes. (Hot tip: go ahead and roast a few cloves at once. They keep in the fridge for a while, and they’re lovely in everything from salad dressing to soup to scrambled eggs). Once roasted, it’s easy to remove the garlic cloves from their papery skin.
- In a blender, pulse roasted garlic cloves, hazelnuts, parmesan, salt, pepper, and any optional add-ins. Once blended into a uniform coarse crumble, add olive oil and blend until smooth. Taste and adjust flavor as needed.
- To store, pour a thin layer of olive oil on top of the pesto and place, tightly sealed, in fridge. Keeps for several weeks.