Sage and Toasted Hazelnut Pesto
Beautiful pesto full of deep fall flavors with fresh sage, a little garlic, and toasted hazelnuts. Absolutely amazing when paired with a bit of crumbled blue cheese... on whatever!
- 1/2 cup hazelnuts
- 1/2 cup sage leaves
- 2 cloves garlic
- 3/4 cup olive oil
- 1/4 tsp salt (adjust to taste)
- 1 pinch pepper
Prep Sage and Garlic
Meanwhile, bring a small pan of water to the boil.
Peel the garlic cloves.
Once the water is boiling toss about half the sage and all of the garlic into the boiling water for about 1 minute.
Turn off heat and using a slotted spoon remove the garlic and sage leaves from the boiling water.
Put the hazelnuts, sage (cooked and fresh), and the garlic in a food processor and process until roughly chopped up.
Add salt a bit of pepper and olive oil and process until your desired consistency. Taste and adjust seasonings if you want.
Scrape into a mason jar and refrigerate for up to a week!