Spring Salad with Hazelnut Pesto | Bertolli Olive Oil

Name: Spring Salad with Hazelnut Pesto | Bertolli Olive Oil
Ingredients: 40 chat potatoes; 2 bunches broccolini, stalks cut into thirds, bottom thick stalks discarded (or reserved for another purpose); 1 tbsp Bertolli Gentile Olive Oil; Roughly chopped hazelnuts, to serve; ½ large bunch flat leaf parsley, thick stalks discarded; 100g gruyere cheese, grated; 50g hazelnuts; 1 clove garlic; Juice of ½ blood orange (or normal orange, if out of season); 2/3 cup Bertolli Gentile Olive Oil; Sea salt and freshly cracked black pepper, to season

bertollioliveoil.com.au

This vibrant spring salad is paired with a rich hazelnut pesto. Ready in 35 minutes, it’s a fresh and flavorful addition to any meal.

View full recipe on bertollioliveoil.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertollioliveoil.com.au.

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Ingredients

40 chat potatoes
2 bunches broccolini, stalks cut into thirds, bottom thick stalks discarded (or reserved for another purpose)
1 tbsp Bertolli Gentile Olive Oil
Roughly chopped hazelnuts, to serve
½ large bunch flat leaf parsley, thick stalks discarded
100g gruyere cheese, grated
50g hazelnuts
1 clove garlic
Juice of ½ blood orange (or normal orange, if out of season)
2/3 cup Bertolli Gentile Olive Oil
Sea salt and freshly cracked black pepper, to season