Thursday, July 24, 2014

Homemade Basil Pesto with Hazelnuts

My little prep bowls, lines up to jump into the Nutribullet 

Fresh basil from the garden, I had to trim the bush and decided to use them in a peso for my linguini for dinner 

3 cloves of garlic, I like it garlic-y lol 

3 tablespoons of Parmesan 

Toasted hazelnuts, I used 10 little nuts, not the entire bowl 

Salt and fresh cracked black pepper

Don't forget fresh squeezed lemon juice, I almost did. Start with 1 tablespoon and add as much as you like lemon flavor. Mine has 3 tablespoons. 

Olive Oil, use your favorite brand, cold press, extra virgin, this is what I had on hand. 

In the bottom of my Nutribullet container (small one) I added Olive Oil first 

Basil leaves 

Garlic and Hazelnuts 

Salt & Black Pepper 

Cheese and Lemon Juice 

Lid on and blend away, this little bit only took 20-30 seconds 


Beautifully dressed al dente linguine with my homemade pesto, chopped toasted hazelnuts and tiny compact basil leaves 

I love the flavor combination, the lemon cuts through the rich olive oil and basil and the hazelnuts are a fun alteration to traditional pine nuts. Give it a try and let me know how you liked it. Bon Appetite!

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