Basil and Oregon Hazelnut Pesto
From pasta to pizza or simply tossed with grilled vegetables, this easy pesto sauce with an Oregon twist will surely become one of your staples for the summer and early fall!
- 8 oz Fresh basil leaves (approximately 3 cups)
- 1 cup Parmigiano Reggiano cheese
- 0.50 cup Toasted hazelnuts
- 3 Cloves of garlic, peeled
- 1 tsp pinch of Durant Fleur de Sel
- 1 cup Durant EVOO (We recommend Tuscan or Frantoio)
- 0.50 tsp Fresh cracked pepper
- In a food processor, process the hazelnuts, cheese, sea salt and 2 Tbsp. EVOO until finely ground.
- Add basil leaves and remaining EVOO and process until desired consistency. Serve immediately!.
