Prep 10 mins
Cook 1 min
This is a great departure from the basic pesto sauce.
- 1⁄3 cup hazelnuts
- 3 garlic cloves
- 1 bunch fresh cilantro
- 1 1⁄4 teaspoons salt
- 5 tablespoons olive oil
- 1 tablespoon olive oil
- parmesan cheese, grated
- Finely chop the hazelnuts.
- Put the nuts, garlic cloves, cilanto, salt and 5 tablespoons of the olive oil in a blender.
- Blend to create the sauce.
- Heat the remaining 1 tablepoon of oil in a small saucepan and add to the sauce.
- Fry very gently until heated through.
- Serve over 12 oz of your favorite cooked pasta.
- Sprinkle with freshly grated Parmesan cheese.
This was very unique and different BUT in a GOOD way. I increased the cilantro to 1 1/2 bunches just cos I like the taste of it. Can't get enough of that. The hazelnut gave it a very unique taste and a nice tedture to the dish.
Absolutely wonderful!! ...very fresh tasting, easy to make, and delightfully green! My DH and I really enjoyed this! I scaled the recipe to 2 servings, used about 2/3 of a bunch of cilantro, subbed pecans for the hazelnuts (I love hazelnuts, but unfortunately can't eat them), and served it over whole wheat penne pasta. Yum!! This recipe is a major find--it makes a pesto that's just as tasty as the basil-based variety, yet is much less expensive to make...and that opens up lots of delicious possibilities! Thanks so much for sharing it, Merlot!!