Toasted Hazelnut Pesto

Its getting on time to harvest the basil and pack it away as pesto, even in the Mid-Atlantic.

For a change, try toasted hazelnuts instead of pignoli nuts, which I think are overpriced, and under-flavored.

1/2 cup whole hazelnuts
4 cups fresh basil leaves
3 cloves garlic
1 cup extra virgin olive oil
1/4 cup grated Parmesan Cheese

Preheat oven or toaster oven to 375F.  Scatter nuts on a baking sheet.  Carefully toast the hazelnuts for about 3-5 minutes, shaking one or twice, until they release oils and become very fragrant. Be very careful not to let them burn. Remove from oven.

When the nuts have cooled, tip them into a large food processor with the garlic.  Process with pulsing, until the nuts are well ground, but being careful not to over process them. You don't want to make hazelnut butter!  Add the basil, oil and Parmesan cheese. Process until basil is incorporated and pesto is a gritty, but smooth consistency.

Pack immediately.  Exposure to oxygen can darken the surface of the pesto.  I freeze about 1/2-cup portions in a zip-lock bag, which lasts several months in the freezer.  I like the idea of freezing pest in ice cube trays, but once in a freezer bag, the cubes eventually fuse together...

Makes 2-3 cups.