Truffled Basil-Hazelnut Pesto


Truffled Basil-Hazelnut Pesto


  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 1⁄4 cup Truffle Oil by The Truffleist
  • 1/3 cup toasted hazelnuts
  • 3 cloves garlic, minced
  • 1⁄2 tsp Kosher salt
  • Freshly ground black pepper, to taste


  1. Place the basil leaves and hazelnuts into the bowl of a food processor and pulse several times.
  2. Add the garlic and Parmesan or Romano cheese and pulse several times more.
  3. Scrape down the sides of the food processor with a rubber spatula.
  4. While the food processor is running, slowly add the olive oil in a steady small stream.
  5. Add salt and freshly ground black pepper to taste.