Ingredients
4 1/2 ounces blanched hazelnuts (1 cup), toasted
1 1/2 cups fresh flat-leaf parsley
1 ounce finely grated aged Gouda or Parmesan cheese (1/2 cup)
1 small garlic clove
Coarse salt
3/4 cup extra-virgin olive oil
Preparation
Pulse hazelnuts in a food processor until finely ground.
Add parsley, cheese, garlic, and 1/2 teaspoon salt; pulse until combined. With machine running, add oil; puree until paste forms.
