Recipes, Soups and sauces, Vegetarian

Hazelnut & Manchego Pesto

My farmer’s market is full of fresh herbs at this time of year, and one of the most delicious summer herbs is basil. You can add the leaves to salads, and they are amazingly delicious with tomatoes. Best of all you can make pesto and serve it with roasted vegetables, or whole wheat pasta, or with beans, or in sandwiches – the uses are almost limitless. This pesto is a slightly different version from the traditional which uses pine nuts and parmesan, and it is super tasty.


1 large bunch of fresh basil, washed and picked from the biggest stems.

2 cloves of garlic

1/2 cup roasted hazelnuts (if you need to roast them put them on a baking sheet in the oven at 350F for 10 minutes)

4 tablespoons olive oil

Juice of 1 lemon

4 oz aged manchego cheese (sheep’s milk cheese from Spain)

freshly ground black pepper and salt to taste


Put everything in a food processor and whizz together until it’s a smooth paste.

That’s all folks! Very simple and super yummy. You can adjust the taste by adding more or less of any of the ingredients you like.



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