1/2 cup of hybrid hazelnuts
1 cup of basil (or swap half the basil for garlic scapes)
1/3 cup of hazelnut oil
1/3 cup of parmesan cheese
1 clove of garlic
1/2 teaspoon of salt
1/2 of a lemon
BLEND. Combine all ingredients in a blender until desired texture. You may need to add additional hazelnut oil. No need to make the pesto completely smooth: The hazelnut pieces add a nice texture to pasta dishes.
TO FREEZE. To save your pesto year round, scoop into an ice cube dish and freeze.