Pesto? Oregon Style (Arugula and Hazelnut, Natch)

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pestoCome the summer basil, and you’re sure to find pesto as a staple in my fridge. And bags of it in the freezer which I store for later use (because prolonging the bounty of the summer is half the fun of bringing in the summer bounty).

And while traditional Italian pesto is nothing short of delicious, I love this vegan variation using Oregon hazelnuts and an unlikely for the?base. Because not all pesto needs to be based on herbs. Arugula and Hazelnut Pesto offers a certain spiciness that I adore. Add the earthy flavors of the toasted nuts and you’ve got yourself a topping that’s perfect?atop salmon, grilled chicken, smoked turkey, in sandwiches, over any kind of pasta, pizza, salad dressing, or just as a spread for some good ol’ crusty bread. It’s so wonderfully versatile, like Frank’s Red Hot, you’ll put that sh*t on everything.

Double the recipe if you like, and put the?leftovers into sandwich bags to?freeze for whenever the pesto mood strikes.

Pesto? Oregon Style (Arugula and Hazelnut, Natch)
Print Recipe
    Pesto? Oregon Style (Arugula and Hazelnut, Natch)
    Print Recipe
      1. Over medium heat, toast the hazelnuts until fragrant. Remove from the heat and cool.
      2. Add the arugula and spinach (if using) to a food processor. Pulse for 5 seconds.
      3. Add the garlic, hazelnuts, salt, and pepper.
      4. Gradually drizzle in the olive oil while the food processor is running. Process until smooth.
      5. Taste to adjust seasoning and consistency. If it's too thick, add more oil.
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