This fresh take on pesto uses hazelnuts instead of the traditional pine nuts and substitutes oregano for part of the basil crop. The result is still a fragrant, flavorful sauce that is delicious on chicken, fish or as pizza sauce!
I’m always stunned when I enjoy a dish much more than I anticipated. Every time I think I really know my palate, I surprise myself with something new that I end up craving for days afterward. This Saveur recipe fits that bill. So now, to use up more of my oregano harvest.
- 1 1/2 cup Oregano
- 1/4 cup Hazelnuts
- 1/2 cup Basil
- 1 cup EVOO
- 2/3 cup Parmesan Cheese
- 2 cloves Garlic
- Salt & Pepper
Here’s what I did:
First, toast the hazelnuts. Dry toast chopped hazelnuts over medium heat for a few minutes until fragrant but before they brown.
Then, combine all the ingredients together in the food processor. So simple!
A few notes, FYI:
Make multiple batches of the pesto and freeze some for later. Place portions in a resealable plastic bag, then wrap in foil. Remember to mark the dish and date on the outside!