Harvest + Honey

An open-ended love letter, culinarily inspired.

Tangerines + Dry Roasted Fennel + Hazelnut Pesto

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HAZELNUT PESTO

1 cup fresh basil leaves

1/3 cup chopped & toasted hazelnuts

3 tablespoons grated Pecorino

1 clove garlic

1/2 tsp. dried chili flakes

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

Place the basil, hazelnuts, cheese, garlic and chilies in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until combined; transfer to a bowl and season with salt and pepper.

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Author: Harvest + Honey

Writer, cooking and children's book author, mother, and wife.

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