Pesto! I feel like I’ve written rather extensively about my love for pesto (this is the 4th pesto recipe on the blog after all), so to not repeat myself on the almost magical wonders of pesto (an easy-to-make condiment with flavor boosting qualities like that, is magical!), let’s talk a bit about this specific cheesy hazelnut parsley pesto.
The pesto is made without basil, which tend to be the dominant herbal flavor in most pestos. Basil is delicious, but sometimes it’s fun – and equally tasty – with something else. In this pesto I use two types of parsley instead – mild-tasting curley-leaf parsley and stronger tasting flat-leaf parsley. This makes for a generally mild-tasting pesto with room for noticing the lovely nutty flavors of toasted hazelnuts and pine nuts!
Speaking of pine nuts. Usually I just use toasted pine nuts for cheesy and authentic flavor in my pestos, but in this recipe I’ve added some nutritional yeast too to give it a little something extra. I’m not mad about it!
Pesto mashed potatoes (you can totally use the hazelnut parsley pesto instead of the celery leaf pesto – it’s delicious!)
Pesto has so many uses – I mean it’s great with pasta, but don’t limit yourself to just that!
Try using pesto…
- as a dip for cut veggies
- mixed with mayo for your next serving of fries or roasted veggies
- on corn
- in baked potatoes
- in mashed potatoes
- as a marinade for chicken and fish
- mixed in ground meat, meatballs, meatloaf, etc.
- on pizza
- in burgers, wraps and sandwiches
- in baking (it’s so good in pinwheels with cheese!)
- as a creamy addition to your soup (a big ol’ dollop is amazing in minestrone type soups, creamy potato soups and chicken soups!)
- in a pesto potato salad (mix still warm potatoes with pesto for the potatoes to absorb all the flavor)
- as a dressing for salads in general – this pesto is so good mixed with shredded raw celery root and a couple of chopped dates or try it drizzled on a tomato salad!
- in pesto chicken, egg and tuna salads
- in grilled cheese sandwiches
- with anything egg (fried, scrambled, poached – you name it), potato, pasta
- as a dip for tostones (twice fried green plantains)
- mixed in fried cauliflower rice
- …I could continue ALL DAY LONG!
Pesto is just plain ol’ yum, it’s delicious with most things and an easy way to add healthy fats to your meals!
Also, if you love pesto as much as I do (which is like… a lot) don’t forget to try these recipes too: dairy-free pistachio pesto, roasted red pepper pesto and celery leaf pesto.
Cheesy hazelnut parsley pesto
Made with no basil, but two types of parsley instead, this pesto is very mild tasting with lots of yummy nutty flavors from the toasted hazelnuts and pine nuts. Delish!
Servings 2 C / 500 ml
Ingredients
- 2 big handfuls curly-leaf parsley
- 1 big handful flat-leaf parsley
- 1 C / 250 ml mild tasting extra virgin olive oil
- 1 C / 150g toasted unsalted hazelnuts
- 4 tbsp / 37g toasted unsalted pine nuts
- 2 cloves garlic
- Juice of ½ lemon
- 2 tsp nutritional yeast (I recommend you buy a non-fortified product)
- Fine pink Himalayan salt or sea salt to taste (I usually use about 1-1½ tsp)
Instructions
- Combine parsley and olive oil in a food processor or high speed blender and blend into a thin ‘sauce’.
- Add the rest of the ingredients and blend into a creamy, smooth pesto – this usually takes a couple of minutes.
- Taste the pesto – anything missing? Remember, that salt is an amazing flavor enhancer and that high-fat condiments like pesto usually needs quite a bit of salt to counterbalance their somewhat bland flavor profile. I usually use about 1-1½ tsp. As always, if you’re unsure of how much salt you need (according to both your taste and how salty your salt actually is (different types of salt add quite different levels of saltiness)), start out with half the suggested amount and season to your taste.
- Enjoy with all the food!
Storage and shelf life
- Store the pesto in glass jars for 7-10 days in the fridge or several months in the freezer.
Do you want to print the recipe for cheesy hazelnut parsley pesto? I’ve got you!
Cheesy hazelnut parsley pesto
Ingredients
- 2 big handfuls curly-leaf parsley
- 1 big handful flat-leaf parsley
- 1 C / 250 ml mild-tasting extra virgin olive oil
- 1 C / 150 g toasted unsalted hazelnuts
- 4 tbsp / 37 g toasted unsalted pine nuts
- 2 cloves garlic
- Juice of 1/2 lemon
- 2 tsp nutritional yeast (I recommend you buy a non-fortified product)
- Fine grain pink Himalayan salt or sea salt to taste (I usually use about 1-1½ tsp)
Instructions
- Combine parsley and olive oil in a food processor or high speed blender and blend into a thin ‘sauce’.
- Add the rest of the ingredients and blend into a creamy, smooth pesto - this usually takes a couple of minutes.
- Taste the pesto – anything missing? Remember, that salt is an amazing flavor enhancer and that high-fat condiments like pesto usually needs quite a bit of salt to counterbalance their somewhat bland flavor profile. I usually use about 1-1½ tsp. As always, if you’re unsure of how much salt you need (according to both your taste and how salty your salt actually is (different types of salt add quite different levels of saltiness)), start out with half the suggested amount and season to your taste.
- Enjoy with all the food!
STORAGE AND SHELF LIFE
- Store the pesto in glass jars for 7-10 days in the fridge or several months in the freezer.
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