Basil Hazelnut Pesto


  • 1/2 tbsp sea salt
  • 6 cloves garlic, coarsely chopped
  • 1/2 cup hazelnuts, coarsely chopped
  • 1 cup fresh basil, leaves only, torn
  • 1 tbsp extra virgin olive oil + 1/4 cup
  • To Taste freshly ground pepper


  • Mix salt and garlic in mortar crushing garlic with pestle. Add hazelnuts and crush. Add 1/3 of basil along with 1 tips of olive oil and continue to gently pound the ingredients. Add the next 1/3 cup of basil. With the final 1/3 cup of the basil, add the remaining 1/4 cup of olive oil and mix thoroughly. Season with black pepper. Place in plastic container and cover with a thin layer of olive oil until ready to use. 


This recipe is modified from The Silver Palate cookbook in Saugatuck, Michigan. My mom and I had a wonderful trip to the west side of Michigan to watch Julee Rosse make this herself. Enjoy! xoxo