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They say there’s no pesto like homemade pesto, but I say there’s no pesto like this hazelnut green herb pesto! Do you have 5 minutes?
I love pesto and my boyfriend and I consume tons of it. For breakfast we often have pesto and mozzarella flatbread. I bake that for about 5-10 minutes and enjoy with fresh basil sprinkled on top. We’ve been having it twice every week for almost a year now and still love it!
Homemade is always better
My first endeavour into making homemade pesto was an utter failure. I ended up chopping all my basil plants (about 4 or 5), and by mistake I added too much garlic. Consequently, that pesto ended up tasting of oil with garlic rather than anything else. Don’t get me wrong: it wasn’t bad, but it wasn’t pesto.
Colours of fall
September came, and I had these beautiful mushrooms waiting to be turned into a pasta dish. Since I don’t like butter sauces, and needed to add some colour to my mushroom pasta, I decided to make pesto again.
Yet, this time I didn’t want to compromise the life of all my basil plants like the previous time. The chives that I planted in front of my door had grown and were already hanging on the floor waiting to be used. I also had a bunch of parsley lying in one of my vases. My imaginary tastebuds were asking for sage, and the hazelnuts I had lying on my kitchen counter from the time I made chocolate hazelnut cake were calling me. Also, I thought it was the beginning of autumn. It was rainy and I could feel the cold coming through the slightly open window of my kitchen. Some comfort green herb pesto was the best thing to add to that pasta.
- 1 large handful of basil leaves
- 1 small handful of chives
- 1 small handful of parsley
- 2-3 sage leaves
- 1 tbsp fresh rosemary leaves
- 1 tbsp fresh thyme leaves
- 2 tbsp olive oil
- 30g parmigiano reggiano
- 1 tbsp pine nuts, dry toasted
- 2 tbsp hazelnuts, dry toasted
- 1 pinch of salt
- 1/2 tsp freshly ground black pepper
- Ok, this couldn't be any easier. Just put all the ingredients in a blender or food processor and blitz until you obtain a smooth paste. Enjoy with fresh bread, with a caprese salad or with pasta.
Love, happyholism and nom-nom,