Pesto of basil and parsley with hazelnuts

Submitted by enr on 25 Jul 2012
1 small bunch of basil, 20 g, without handles
1 small bunch of parsley, 20 g, without handles
2-3 cloves garlic, lightly crushed
50 g of roasted and crushed hazelnuts
50 g feta cheese Grana Padano or Parmigiano
10 tbsp olive oil
salt, pepper
Pesto of basil and parsley with hazelnuts
Photo added on
Photo author
Grind basil, parsley and garlic in a blender or blender with hazelnuts, the feta cheese and 2 tbsp olive oil. Add salt and pepper. Add remaining oil to a trickle, not stopping blender until a homogeneous mixture. Another way is to use a mortar, crush the green spices and garlic, add the hazelnuts, salt and pepper, part of the feta cheese and olive oil. Continue stirring and alternate olive oil and feta cheese until the end, and a homogeneous mixture. Transferred into a jar, top top olive oil to cover the mixture and refrigerate
2 users
25 Jul 2012
Adapted from the magazine.GOODFOOD issue 67/2012.


is beautifully presented!

Marina, created a beauty / and yummy indeed! /. Congratulations!

Many beautiful pictures! And undoubtedly delicious pesto ... mmm!

How long can last in the fridge?

now lasts less than one week :) because after this is over, nothing that was a triple dose. But I did and classic pesto - with basil and pine nuts (almonds), / which in many houses did not like because of the deep flavor of basil / overflows tightly with olive oil, can be consumed after a month.

Strhotna recipe extremely successful ... many thanks, Marina! I did it with homemade sheep cheese / very dry / and crushed everything in a wooden mortar-received sauce just like bought s taste and appearance. Unfortunately I could not take a picture because everything is *melt* as he put on the table. 300% are favorites and will do it often because many home like it.

I'm glad you liked appealed and pesto.

pesto became great! Next time you use it will shoot.