Hazelnut & Oregano Pesto

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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!

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