Arugula Hazelnut Pesto
Makes
2
servings
Try recipes features spicy arugula, roasted hazelnuts and fresh chevre!
Meal Type
Snacks & Dips
Diet Type
Gluten-Free
Vegetarian
Ingredients
¼ cup hazelnuts roasted
1 cup basil leaves
1 cup arugula leaves, chopped coarsely
⅓ cup extra virgin olive oil
¼ cup roasted garlic cloves*
¼ cup fresh Chève cheese
¼ teaspoon sea salt
1 cup basil leaves
1 cup arugula leaves, chopped coarsely
⅓ cup extra virgin olive oil
¼ cup roasted garlic cloves*
¼ cup fresh Chève cheese
¼ teaspoon sea salt
1
Pre-heat oven to 350 degrees.
2
* To roast garlic, remove outer paper from a head of garlic. Keep cloves attached at the bottom and cut enough off the tops to expose the individual cloves. Set upright on a piece of foil, drizzle with a little olive oil. Cover with the foil and bake for about 30 minutes. Cool and squeeze the garlic out of the wrappers.
3
Place hazelnuts on an ungreased cookie sheet and roast for 7 minutes.
4
Place all of the ingredients in the bowl of a food processor and blend until slightly chunky.