Herb Oil and Hazelnut-Herb Pesto

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Herb Oil and Hazelnut-Herb Pesto
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation

Ingredients

for
2
Ingredients
125 grams Hazelnuts
4 sprigs Sage
6 sprigs rosemary
4 handfuls Basil
350 milliliters olive oil
2 fresh garlic cloves
1 tsp lemon juice
salt
freshly ground peppers
How healthy are the main ingredients?
BasilrosemarySageolive oilgarlic clovesalt

Preparation steps

1.

Toast the hazelnuts in a dry pan until fragrant. Cool slightly, and wipe with a kitchen towel.

2.

Rinse and dry the herbs, then remove the leaves from the stems. Transfer half of the herbs into a prepared jar. Cover with the oil, and seal tightly. Let the oil infuse in a cool, dark place until ready to use. The herb oil will keep at least 1 month.

3.

Peel the garlic, and puree with the remaining herbs and hazelnuts in a mortar to a fine paste. Mix in enough oil until a thick pesto forms. Season to taste with salt, pepper, and lemon juice. Transfer to a second prepared jar. Cover with oil, and seal tightly. Store in a cool, dark place. The pesto will last at least 2 weeks.