The following pesto — created for Sherried Parsnip Soup with Hazelnut Pesto — would be great on pasta (use about 3/4 cup for 1 pound pasta, thinning the pesto with some of the pasta cooking water), grilled fish and meats, or vegetables.


Can be prepared in 45 minutes or less.

Makes about 1 1/2 cups.

INGREDIENTS

  • 1 cup hazelnuts (about 4 1/2 ounces), toasted lightly and skinned
  • 2 cups packed fresh flat-leafed parsley leaves (about 1 large bunch), washed and dried
  • 2 large garlic cloves
  • 3/4 cup olive oil
  • 2 tablespoons hazelnut oil if desired
  • freshly ground black pepper

    DIRECTIONS

    In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Pesto keeps, its surface covered with plastic wrap, chilled 1 week or frozen 1 month.