¼ Cup hazelnuts, toasted 1 Large garlic clove ¼ cup Parmesan, grated 1 bunch arugula, or 5 oz, if purchased bulk 1 bunch Italian parsley, heads only ½ cup Cuisine Perel Hazelnut Oil 2 Tbsp. Lemon Juice Salt and pepper to taste In food processor blend hazelnuts, Parmesan and garlic until smooth Add arugula and parsley and process, pouring in Hazelnut Grapeseed Oil as you blend When pesto is desired consistence, add lemon juice and season with salt and pepper to taste

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