Hazelnuts have a range of uses in the kitchen and can add a wonderfully nutty and buttery taste to your next dish.
What can you do with them you ask? Well … we’re here to tell you
Chef Ashley recommends…
“Hazelnuts are a hearty nut with a distinct flavor profile. I would make use of them in a non-traditional pesto (not recommended for a basil pesto). For example if you’re making a kale pesto the flavor of the hazelnuts would complement nicely with the kale.”
Hazelnut & Blue Cheese Spread
“Hazelnuts and blue cheese are a great and classic combination and this spread makes for a great crostini topper. To make this spread lightly toast your hazelnuts in the oven first – then toss them in the food processor and grind them until they make a coarse powder. Transfer them to a bowl and add your blue cheese (the amount is a matter of preference). To create the “spread” consistency add in just enough mayonnaise or sour cream to create a spread that’s thick enough for you. If you do use these on top of a crostini, a dried fig would be a great addition on top to add a bite of sweet.”
“Hazelnuts are commonly used in crusts for pies and tarts, but they can be used as a savory crust too – like on fish or chicken. Simply toast and grind your hazelnuts as mentioned above and transfer them to a dish large enough to use for coating. Lay your filet or chicken breast in the dish and coat with the hazelnut crumbs, pressing firmly to assure they stick. Whether you sear or bake it, this is an appetizing addition of flavor.”