Broccolini and hazelnut pesto

Name: Broccolini and hazelnut pesto
Ingredients: ½ cup Raw hazelnuts (Main); 1 Tbsp Honey; 1 cup Broccolini, about 200g (Main); 1 cup Parsley; 1 small knob Ginger, grated; 1 Tbsp Gochujang, use up to 3 Tbsp if you like things hotter; 2 Tbsp Rice wine vinegar; 1 Tbsp Mirin; ¼ cup Sesame oil, use enough to bind pesto

Tam West

Warren Elwin

Food writer

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Ingredients

½ cup	Raw hazelnuts (Main)
1 Tbsp	Honey
1 cup	Broccolini, about 200g (Main)
1 cup	Parsley
1 small knob	Ginger, grated
1 Tbsp	Gochujang, use up to 3 Tbsp if you like things hotter
2 Tbsp	Rice wine vinegar
1 Tbsp	Mirin
¼ cup	Sesame oil, use enough to bind pesto

Directions

Toast hazelnuts in honey, sea salt flakes and pepper until golden. Cool.
Blanch, refresh and chop broccolini and blitz with parsley, the hazelnuts, grated ginger, gochujang, rice wine vinegar, mirin and sesame oil to bind.