“Toasted hazelnuts and cilantro (coriander) are a perfect flavour pairing for my taste buds. I love to add some basil, a hint of mint, and makrut lime leaves when making pesto, and avocado oil and extra virgin olive oil can be mixed in any ratio that suits you; I love it half and half.” – Solla Eiríksdóttir
Ingredients
- ¾ cup (3 ½ oz/ 100 g) hazelnuts, toasted and skins removed
- ½ cup (1 oz/ 25 g) basil, thick stems (stalks) removed
- 1 cup (2 oz/ 50 g) cilantro (coriander)
- 1 teaspoon chopped mint
- 2 cloves garlic, very finely chopped
- 1 makrut lime leaf, optional
- 1 Medjool date, pitted (stoned)
- 1 tablespoon nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon sea salt flakes, or more to taste
- ¼ cup plus 2 teaspoons (2 ⅓ fl oz/ 70 ml) extra virgin olive oil
- ¼ cup plus 2 teaspoons (2 ⅓ fl oz/ 70 ml) avocado oil
- freshly ground black pepper
Method
- Preheat the oven to 325°F/160°C/Gas Mark 3. Spread the nuts out on a large baking sheet and toast in the oven for 8-10 minutes. Transfer them to a large, clean dish towel and roll them around to remove the skins, then let cool to body temperature (99°F/37°C), about 10 minutes.
- Put the hazelnuts into a food processor with the remaining ingredients, except the oils, and process until well blended, scraping the sides of the bowl down with a rubber spatula, if needed.
- While the food processor is running slowly, remove the filler cap in the lid and gradually add the oils through the “hole,” and process until smooth. Taste and adjust the flavor, if necessary. Transfer to an airtight container or a sterilized 14-fl oz/400-ml glass jar, leaving a ½-inch (1-cm) headspace at the top of the jar, cover with a lid, and store in the refrigerator for up to 3 weeks.
Photography credit: Hildur Ársælsdóttir. Courtesy of Phaidon.
Extracted from Vegan at Home: Recipes for a modern plant-based lifestyle by Solla Eiríksdóttir, published by Phaidon, £24.95 (Phaidon.com) Enjoy 20% off Vegan At Home with code VEGAN20 at checkout via phaidon.com
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