Spinach & Roasted Hazelnut Pesto
Pesto is one of my favourite condiments to keep on hand. It takes just minutes to make and tastes far fresher and more vibrant than anything shop-bought. This version combines spinach for freshness and body with roasted hazelnuts for richness and a gentle nutty depth. Keep a jar in the fridge and use it liberally, whether tossed through grains and pasta, spooned over roasted vegetables, served with steak, chicken or fish, spread in sandwiches, or added to soups, stews and antipasti boards. This is a simple, nourishing condiment that’s wonderfully versatile and made for everyday eating.
Course Appetizer, Brunch, Dinner, Dip, Lunch, Main Course, Salads, Side Dish, Sides & Dips
Cuisine International, Italian
Servings 1 Small Kilner Jar
Equipment
- 1 Blender
Ingredients
- 30 g 3 tbsp freshly grated Parmesan cheese
- 50 g 3 tbsp roasted hazelnuts
- 100 g young spinach leaves
- 10 g parsley leaves only
- 10 g basil leaves only
- Seasoning
- 250 ml good quality extra virgin olive oil
Instructions
- Place all the ingredients into a food processor apart from the olive oil and blitz for a few seconds and then continue to whiz whilst slowly adding the olive oil until blended.
- Pour into a sterilised Kilner jar and cover with a layer of olive oil. Close lid and store in the fridge for 2 weeks.
Maggie's Tips
- Nut-free option: Omit, no need to replace with anything.
- Dairy-free/Vegan option: Omit parmesan. You can replace it with 1 small avocado or leave it out completely.
- Replace hazelnuts with walnuts, cashew nuts, or pinenuts