Hazelnut and Sage Pate'

Hazelnut Pesto

'Hazelnut and Sage Pate'

Preheat the oven to 180^oC (350^oF). Place the sesame seeds and hazelnuts on separate baking trays.

Lightly toast in the oven for 5-10 minutes. When the nuts are cool, rub off the skins. Grind the nuts and seeds together until they resemble fine crumbs. Or, if you prefer a coarse pate', grind half the seeds and nuts finely and half coarsely.

Beat the cream cheese, garlic, salt, pepper, sage and oil together in a bowl. Add the nuts and seed mixture, combining well. Add the milk to give a moist consistency. The mixture needs to be fairly wet as the nuts will absorb some liquid.

Serve chilled in ramekins or on small individual salads with toast.

Hazelnut Pesto

2 cloves of garlic

1 1/4 cups fresh basil, parsley, or mint

3 tablespoons Nutt Ranch hazelnut oil

1 large lemon, juice and zest

1/4 cup roasted hazelnuts

75g freshly grated Parmesan cheese

Blend garlic, basil, oil, lemon juice and zest, and hazelnuts in a food processor.

Blend until smooth.

Add parmesan cheese to mixture. Blend well and season to taste with salt and pepper.

Hazelnut pesto keeps well in the fridge and can be used in so many different ways.

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Last Modified: December26, 2010