Hazelnut-Mint Pesto

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.

Hazelnut-Mint Pesto: 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 Directions: 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. Uses: 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