Rosemary Hazelnut Pesto

Rosemary Hazelnut Pesto

This is a great winter pesto recipe – substitute fresh basil for a summery version!

Rosemary Hazelnut Pesto
 
Pesto in our kitchen takes on many forms through the seasons. This is a winter pesto recipe we love – try it with kale in place of parsley! Come summer, substitute basil or cilantro for the rosemary (about ½ cup) to keep this recipe current with the season.
Author:
Yields: 2 cups
Ingredients
  • 1 bunch parsley
  • 2 big sprigs rosemary
  • 1 clove garlic
  • 1 cup pumpkin seeds
  • ⅓ cup chickpea or white miso
  • optional 2 T. lemon juice or balsamic vinegar
  • ¾ t. sea salt, to taste
  • 1 cup olive oil
Instructions
  1. Combine the first six ingredients in a food processor, slowly pouring in the olive oil. Adjust flavor and consistency as desired. Add the juice of half a lemon for a bonus alkalizing kick!

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