Sundried Tomato & Hazelnut Pesto

Toasted hazelnuts and sundried tomatoes are the main ingredients of this modern twist on the old classic. No garlic in this one. Nonna might not like the idea of it at all...until she tries how good it is. Just goes to show that anything goes, when it's a good idea, it evolves. Make this any time of year with fresh basil grown locally. Also try the recipes for classic Genovese, Sicilian 'Trapanese' or Zucchini, Almond & Mint pestos. 

Ingredients

Method

1. Gently wash and dry the basil leaves.

2. Place hazelnuts in a small saute pan and toast to a medium to high heat, tossing them consistently as not to burn them, for about 3-5 minutes.

3. Place hazelnuts on a clean dish towel and rub them using the towel to loosen off some of the skin. Set aside to cool.

4. Drain the sun-dried tomatoes and add them to the food processor.

5. Add all the ingredients, except olive oil to a food processor. Pulse 4-5 times.

6. Slowly start pouring the olive oil into the food processor and pulse again, repeating until mixture becomes smooth and well blended.

7. Use a spatula to clean off the sides of the processor (turned OFF!!!) bringing the mixture back into the middle.

8. Scoop pesto into a small mason jar and top with extra virgin olive oil, which will preserve it in the fridge for about 5-6 days. 

9. If you freeze your pesto, scoop it into 2 small plastic food storage containers. Keeps for a couple of months. 
   

	Tip. The green vein in the middle of a garlic clove holds the most intense flavour. It can be overpowering. To remove it, slice the clove in half and use a pairing knife to remove the vein.
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