Hazelnut-and-Green Olive Pesto

1. 1

   Preheat the oven to 350.

2. 2

   Spread the hazelnuts in a pie plate and toast for 15 minutes, until the skins blister; transfer to a kitchen towel and let cool slightly.

3. 3

   Rub the nuts in the towel to remove the skins, then transfer to a food processor and let cool completely.

4. 4

   Add the parsley and garlic to the food processor and pulse until coarsely chopped.

5. 5

   Add the olives and crushed red pepper and pulse until finely chopped.

6. 6

   Transfer the pesto to a bowl, stir in the olive oil and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.