Hazelnut Pesto

 

  • 1 cup hazelnuts toasted lightly and skinned
  • 2 cups packed parsley leaves
  • 2 large garlic cloves
  • 3/4 cup olive oil
  • salt and pepper to taste

  

In a food processor blend together pesto ingredients with pepper and salt to taste until smooth.  Keeps about 1 week in refrigerator.