Healthy Summer Recipes
Here are some easy, healthy summer recipes from the Hazelnut Growers of Oregon.
Hazelnut and Sun-Dried Tomato Pesto
- 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
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).