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