- 2 cups sun-dried tomatoes
- 3 cloves garlic
- 1/2 cup hazelnuts, chopped
- salt and pepper to taste
- 1/2 cup Parmesan cheese
- 1/2 cup romano cheese
Wednesday, August 8, 2012
Healthy Summer Recipes
Here are some easy, healthy summer recipes from the Hazelnut Growers of Oregon.
Hazelnut and Sun-Dried Tomato Pesto
Put tomatoes, garlic and olive oil in food processor and blend until smooth. Add hazelnuts and cheese, process to the consistency you prefer, smooth or slightly chunky. Season to taste. Allow 1/4 cup pesto per serving. Good on pasta, vegetables, rice, potatoes, soup, and seafood.
Hazelnut Sun-Dried Tomato Spread
Pulse 1/2 cup toasted hazelnuts (skins removed), 1/4 cup fresh parsley, 1/2 cup drained sun-dried tomatoes and 2 tablespoons of their oil in food processor until coarsely chopped. Place in a medium bowl and stir in 1 cup (8 oz.) cream cheese, 1/4 cup currants, and 1/4 to 1/2 teaspoon red pepper flakes until just blended. Cover and refrigerate. Makes 16 servings (2 cups).
Hazelnut Pesto Spread
Pulse 2 cups packed fresh basil, 1 cup toasted hazelnuts (skins removed), 2/3 cup grated Parmesan cheese, 1/4 cup each olive oil and lemon juice and 2 cloves garlic in food processor until blended. Cover and refrigerate. Makes 12 servings (1 1/2 cups).
Puree one can (16 oz.) garbanzo beans (drained and rinsed), 3/4 cup toasted hazelnuts (skins removed), 1/4 cup fresh parsley, 1/4 cup each lemon juice and olive oil, 2 cloves garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper in food processor until blended. Cover and refrigerate. Makes 16 servings (2 cups).
Posted by Hybrid Hazelnut Consortium at 9:48 AM