by Chef Jessica Ritter Champion, Co-owner Wild Pear Restaurant & Catering and Ritter’s Housemade Foods.
It’s it Grilling Season and this recipe goes well with so many grilled meats and vegetables.
¼ cup chopped, toasted hazelnuts, deskinned
1 ½ cups packed fresh mint leaves, rinsed and dried
½ cup fresh parsley, rinsed and dried
3 medium garlic cloves, peeled & trimmed
¼ cup Parmesan, grated
½ teaspoon lemon zest from 1 lemon
1 tablespoon lemon juice
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
In a food processor:
Combine the hazelnuts, mint leaves, parsley, garlic, and lemon zest and pulse until chopped.
With the machine on, add the olive oil in a thin stream and process until smooth. Season the pesto with salt pepper. Adjust flavor to your liking.
*The mint pesto can be refrigerated overnight.
Toss pesto with pasta, cherry tomatoes, feta or goat cheese and chopped toasted hazelnuts. Serve either hot or cold.
Mix it with any soft cheese: cream cheese, goat cheese and use it as a spread on a sandwich or as an appetizer.
Mix with mayonnaise and use as a sandwich spread.
Spoon it on grilled chicken, fish, pork, seafood or vegetables