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Thyme Hazelnut Pesto
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5 from 5 votes

5 Minute Hazelnut Pesto with Thyme

Made in minutes, Hazelnut Pesto with Thyme is a buttery, zesty twist on the classic.
Prep Time5 mins
Total Time5 mins
Course: Condiment, sauce, Side Dish
Cuisine: Italian
Servings: 4 servings
Calories: 237kcal


  • 100 g/ ⅔ cup Blanched hazelnuts
  • 50 g/ ½ cup Parmesan cheese
  • ½ Small clove garlic
  • Zest 1 lemon
  • 1 tbsp Fresh lemon juice
  • 30 g/ ¾ cup Fresh thyme
  • 100 ml/ ⅓ cup + 2 tbsp Olive oil
  • Salt & pepper


  • Strip the leaves from the thyme
  • Finely grate the parmesan
  • Peel the garlic and roughly chop
  • Put the hazelnuts into a foodprocessor (use the small bowl if you have one or use a stick blender) and pulse until course
  • Add the cheese, thyme, garlic, zest and lemon juice. Pulse until desired consistency is reached, scrapping down the bowl as required
  • Add the oil and some salt & pepper to taste. Briefly pulse to combine
  • Best eaten fresh but can be stored for up to 3 days


I like my pesto fairly chunky, but blend to a smoother consistency if desired If you like a looser pesto, add a little more oil until you are satisfied


Calories: 237kcal | Carbohydrates: 7g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 201mg | Potassium: 227mg | Fiber: 3g | Sugar: 1g | Vitamin A: 454IU | Vitamin C: 15mg | Calcium: 207mg | Iron: 3mg