This is a delicious alternative to the traditional basil and pine nut pesto. Sorrel gives the pesto a delicious lemony taste and the hazlenuts make it a really hearty and crunchy protein packed pesto. Delicious served with any kind of cooked pasta or spread on bruchetta or as an ingredient for other pesto based recipes.
Equipment
- Food Processor
- Mixing Bowl
- Grater
- Knife
- Chopping Board
Ingredients
- 80 grams Hazlenuts
- 1 tsp Salt
- 2 Cloves Garlic crushed
- 80 grams Fresh Sorrel Leaves stalks removed and roughly chopped
- 125 ml Olive Oil plus a little extra if required
- Zest of half a Lemon
- 50 grams Parmesan finely grated
Instructions
- Place hazlenuts in a dry frying pan and toast for a couple of minutes until starting to brown. You will smell the lovely nutty aroma as they roast. Remove from heat.
- Place the roasted hazlenuts in a food processor along with the salt and whizz until nuts are finely ground.
- Add the garlic and sorrell leaves and pulse. With the food processor running gently pour in the olive oil until smooth and well combined.
- Tip into a bowl and then add the lemon zest and parmesan. Stir well. Add a litle more olive oil if the pesto is too thick. Season with salt and pepper to taste.
- Serve with cooked pasta and shavings of parmesan.
