Hazelnuts & Sage Pesto Sauce

2 comments

Autumn is nearing and I still have to finish a bit of nuts in the freezer since last year.
Yes, yes, the freezer: being practically free of water they do not “freeze”, the look and taste remain intact and are preserved from rancidity of polyunsaturated fats which are rich of. Freeze them with the shell.


Ingredients:
100gr of shelled hazelnuts (shell them is an arduous task, I know)
50gr of parsley
about 30 sage leaves
4 cloves of garlic
2 San Marzano tomatoes
200gr of raw zucchini
extra virgin olive oil
salt
pepper to taste.

Method:
If you want a thinner and creamy pesto, you should first pulverize the nuts with the robot. Only then you can add all other ingredients (except oil). If you prefer a coarser pesto you can just put everything in the robot and chop to the desired consistency.
To help the task of the blades I add the extra virgin olive oil very very slowly, while the robot is running, you should adjust it accordingly to your preferences, in this case I used a glass of oil, for an overall result of six jars of pesto sauce.
Once the jars are ready they go straight in the freezer! This way I avoid having to sterilize and cook the ingredients.
It’s a very aromatic sauce and different from the usual, great on pasta, but also for appetizers and bruschetta.
Naturally, the mouse doesn’t like it that much : P is not a big fan of sage, so shortly I’ll “sacrifice” a little bit of nuts for a a little more classic recipe, made with basil and cabbage …
But we love it

Chef: Cottoalvapore.blogspot.com from VeganBlog

  1. EleonoraNW3 1 September 2010 at 08:00

    …And I love it too!!! I’ll definitely do that, as I think you can use it in a lot of dishes, not only pasta, I mean…it can be a dip, a spread, maybe you can also dress the seitan finely sliced…that’s great!


  2. Mimì 1 September 2010 at 16:25

    I love pesto 😛



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