Takes 1 hr; Makes about a cup
Ingredients:
- 1 large handful basil, leaves and stems
- Juice of 1 meyer lemon
- ~ 15 hazelnuts
- 1/2 tsp salt
- 3 cloves of roasted garlic (see below for method)
- 1/3 cup good olive oil + more
Method
Yep – you read that right, there is no cheese in this pesto. I know. Calm down. Add it if you want to, I won’t be mad.
Cut the top off 1 whole head of garlic and place on a piece of foil. Drizzle with a bit of olive oil and sprinkle with salt. Roast for 45 min at 400F until perfectly golden and delicious. Once cooled, remove 3 cloves for the pesto.
In a small food processor combine basil, lemon, hazelnuts, garlic and olive oil. Blend until smooth. Add salt and blend again. You can eat this now, but it is soooo much better if it gets to have a little nap in the fridge first. Good for a week. Slather it on everything like Truffle Egg Toast or Italian Sliders with Olive, Radicchio Salad. Would also be a valiant augmentation to Tomato Basil Focaccia or 4am Meatball Hoagies. Come on.
