Pesto is traditionally made with basil, but parsley makes a yummy substitute for the cooler months when basil isn’t in season. Made with hazelnuts, this flavour filled, chunky style pesto can be used as a dip, spread or in cooking.
Ingredients
| Amount | Measurement | Ingredient |
|---|---|---|
| 1 | cup | hazelnuts |
| 6 | cloves | garlic, peeled |
| 2 | handfuls | parsley |
| 2 | tablespoons | olive oil |
| salt and pepper |
Method
Place the nuts, garlic, and parsley in a food processor and blend until combined but still chunky. Add the oil and continue to blend. Season with salt and pepper.This will keep for a week in the fridge.I use this pesto to make a delicious lentil salad for lunch, check it out here.Enjoy. Nicola, Eat Well NZ
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