SO.
You like pesto eh? Yah, me too.
I like it on pizza and pasta like my Tagliatelle with Sun Dried Tomato Pesto, Hazelnuts and Burrata and sandwiches. God I love sandwiches. Like this Ultimate Italian Hoagie with Prosciutto Cotto and Fresh Mozzarella or this Crispy Ham and Butter Baguette with Gooey Brie. Just throwin’ some ideas out there.
Hell, I’d put it on ice cream if that was kosher. (Apparently this sounded temping to my antenatal friend who tried it on vanilla, and ate the whole bowl).
Anyway, you get my drift. It’s one of those saucy dips that is practically perfect…except when your lazy bum buys the ‘store bought’ kind. Do. Not. Do. That.
It’s so easy to make, and there are so many ways to transform it. It’s an other worldly condiment.
Badabing badaboom. Simple, straight, to the point. Try this version and I doubt very much that a jarred variant will see the light of day in your kitchen ever again.
Ingredients/Method
- 2 tbsp sun dried tomatoes in olive oil
- 1 large chunk of basil, leaves and stems roughly chopped
- 1/3 cup good olive oil (I used a fruity, green variety from California)
- 2 tbsp avocado oil
- 1/3 cup parmesan, cut in cubes
- 1/2 clove garlic, minced
- Juice and zest of 1 lemon
- 1/3 cup raw hazelnuts
- Large pinch (or two) of salt
Place all ingredients in a food processor except for oils and salt. Blend and slowly add the oils and salt.
Taste and add more salt if needed, then refrigerate.
You can freeze it too.
What else goes well with ice cream? Flourless Almond Cake with Dark Chocolate Ganache or Pomegranate and Raspberry Bread Pudding, obviously.
(Those cravings are nuts)…Get it? Hazelnuts…
