Nick’s Hazel and Oil

1 loaf French bread
1 bottle dry white wine
2 cups skinned hazelnuts
4 tbsp extra virgin olive oil
1 clove minced garlic
1 1/2 tbsp lemon juice
Coarse salt
Ground black pepper

Cut a loaf of French bread into cubes and soak the bread in dry white wine for 5 minutes. Remove from wine, squeeze out excess and place the wet bread into a food processor. Add the hazelnuts and pulse for 5 minutes. Add extra virgin olive oil, garlic and lemon juice to the mixture and pulse until the mixture is smooth. Add salt and pepper and serve with white wine and Melba toast.

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