Hazelnut Butter Pesto

Hazelnut Butter Pesto recipe

A go-to pesto — packed full of flavour and a real showstopper in even the most simple of dishes. Works great with ribbon pastas such as Pappardelle or Linguini !


  • 4 cups basil leaves, washed and destalked
  • 1 cup fresh parsley, finely chopped
  • 1 – 2 tsp agave syrup
  • 2 Tbsp fresh lemon juice
  • ¼ cup extra virgin olive oil
  • ⅓ tsp fresh ground pepper
  • ½ tsp sea salt
  • ½ cup crunchy hazelnut butter
  • 1 – 2 cloves fresh garlic, crushed
  • 3 tbs nutritional yeast flakes (optional)


  1. Chop the basil and parsley until reduced to 1 cup basil and 1/4 cup parsley.
  2. Blend all ingredients until smooth, slowly adding the nut butter.
  3. Add more olive oil as needed for desired consistency.
  4. Check seasoning.


Always try to buy you nut butter fresh from the Nut Butter Mill, free of nasty additives and preservatives.

Try this pesto on a purple flowering broccoli salad!


  • 1 cup shelled broad beans
  • 3 handfuls purple sprouting broccoli, thinly sliced including the stalk (use a mandolin slicer if possible)
  • 1 zuchini (courgette), cut into ribbons
  • 3 handfuls alfalfa or other microherbs


This salad can be raw, or you can grill the broccoli and zuchini.

To Serve:

Mix together all the ingredients in a bowl. Dress with a few basil and parsley leaves, a couple of spoonfuls of the pesto that was set aside, and a scattering of hazelnuts and herbs.