[Home] [FAQs] [Nuts] [Order]

Hazelnut Pesto

Using a mortar and pestle, pound the hazelnuts with garlic, salt, and parsley, adding a few drops of oil. (The pesto can also be made in a food processor, but the consistency should not be too smooth.) Pound ingredients into a paste, transfer to a larger container, and then slowly stir in the remaining oil. Cook the pasta al dente and coat with pesto sauce. Serves 6.

Click here to see this month's selection: Hazelnuts

Hazelnuts | Hickory Smoked Almonds | Peanuts | Brazil Nuts | Cashews | Pecans
Mixed Nuts | Macadamias | Honey Roasted Peanuts | Almonds | Pistachios | Walnuts

Send mail to nutmaster@nutclub.com with questions or comments about this web site.
Copyright © 1996-2016 Nut of the Month Club®