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 !

Ingredients:

  • 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)

Instructions:

  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.

Tip:

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!

Ingredients:

  • 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

Optional:

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.