Seeking help recreating a recipe
Just returned from a wonderful trip to Tuscany. While there we had a bruschetta that was topped with what we were told was
hazelnut. The texture was like pesto but there was no basil or other green herb. It was golden brown, chunky, and glossy. Garlic seemed to be a key component. It was so good and we want to recreate it. Searches for hazelnut pesto all have basil or other herb. Anyone have anything like this before? Ideas? Thanks!
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HAZELNUT PESTO:
1/4 cup salted butter
1/2 cup roughly chopped hazelnuts
2 - 4 cloves garlic roasted in olive oil
Simmer butter and hazelnuts in frying pan until butter is brown and hazelnuts are toasted. Add roasted garlic.
It is wonderfully rich with 1 tablespoon fresh oregano leaves fried into the nut mix (particularly with vegetarian ravioli), however if you wish to not have any herbs, it certainly adds a magically wonderful roasty finish to many Italian dishes as this simply is.