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Sundried Tomato Hazelnut Pesto

Sun-dried Tomato, Hazelnut Pesto

  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 13 minutes
  • Yield: 2 small food containers 1x


  • 100 g sun-dried tomatoes in Extra Virgin Olive Oil
  • 25 g (1/4 cup) hazelnuts, roasted
  • 25 g (1/3 cup) Parmigiano Reggiano, grated
  • 6 g fresh basil leaves
  • about 50 ml (6 Tbsp) e.v.o. oil + more to top it off in the jar


  1. Gently wash and dry basil leaves.
  2. Place hazelnuts in a small saute pan and toast to a medium to high heat, tossing them consistently as not to burn them, for about 3-5 minutes.
  3. Place hazelnuts on a clean dish towel and rub them using the towel to loosen off some of the skin. Set aside to cool.
  4. Drain the sun-dried tomatoes and add them to the food processor.
  5. Add all the other ingredients except the olive oil and start pulsing to blend them.
  6. Slowly drizzle in the olive oil, continually pulsing until mixture comes to a soft and spreadable consistency.
  7. Scoop mixture out of food processor bowl and into 2 small plastic food storage containers or mason jar (see Notes).


If you're not freezing your pesto, you can put it into a small mason jar, but remember to top the pesto with a drizzle of olive oil which will preserve it in the fridge for about 5-6 days. If storing in the freezer, use the small plastic containers and do not top off the pesto with olive oil. The pesto will keep for a couple of months.

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