I grew a successful pot of basil this year, all from seeds. I’ve always purchased basil already started then moaned at how straggly and thin the plants grew throughout the summer. But not this year! I tossed in the seeds and now have a thriving, bushy plant!
I had leftover roasted hazelnuts from making my dacquoise and I figured “hey, throw them in the pesto, can’t hurt.” It’s been quite a while since I had pine nut pesto, but I can tell the hazelnuts have a different complexity to them. If you don’t have hazelnuts on hand, pine nuts or walnuts would work just as well!
• 1 1/2 cup fresh basil
• 1/2 cup olive oil
• 1/4 cup blanched and toasted hazelnuts
• 3 tbsp nutritional yeast
• 1 tbsp lemon juice
• 2 tsp minced garlic
• 1/4 tsp miso paste
• salt and pepper to taste
1. Combine all ingredients in a food processor.
2. Blend until smooth, scraping down the sides as needed. Refrigerate until ready to use, up to 1 week.