Preheat oven to 350º
Place hazelnuts on baking sheet and toast in oven for 12-15 min or until fragrant and lightly toasted
Remove, set aside and once cool, remove skins by rubbing the hazelnuts together in your hands. (I try to find shelled hazelnuts which makes this a lot easier)
Place all ingredients in a food processor (except water) and pulse for 30 seconds
Add the water and pulse again until it’s thick, but spreadable
Parsley + Spinach Pesto
Great on pastas or with dishes like “Scallop” mushrooms
Ingredients
1 cup hazelnuts
1 large clove garlic
2 cups flat-leaf parsley, lightly packed (tender stems only)
2 cups baby spinach, lightly packed
zest of 1 organic lemon
1/3 cup freshly squeezed lemon juice (about 2 lemons)
1/4 cup olive oil
1/3 cup nutritional yeast
1/2 tsp sea salt
1/2 cup water, more if needed
Instructions
Preheat oven to 350º
Place hazelnuts on baking sheet and toast in oven for 12-15 min or until fragrant and lightly toasted
Remove, set aside and once cool, remove skins by rubbing the hazelnuts together in your hands. (I try to find shelled hazelnuts which makes this a lot easier)
Place all ingredients in a food processor (except water) and pulse for 30 seconds
Add the water and pulse again until it’s thick, but spreadable
Notes
Serves 4
Pesto makes about 2¼ cups