Hazelnut and mint pesto recipe | delicious. magazine

Ingredients

• 1 large handful of fresh basil leaves
• 1 large handful of fresh mint leaves
• 100g blanched hazelnuts (first toasted until lightly golden in a frying pan with a splash of oil, then allowed to cool)
• 60g parmesan (or vegetarian alternative), grated
• finely grated zest of 1 lemon
• a large pinch of salt
• 150ml olive oil
• the juice of 1 lemon