An amazing alternative to a traditional Italian pesto, this French take adds subtle licorice and roasted nut notes to the familiar garlicy sauce. You'll find it equally compliments seafood dishes like scallops and halibut, along with your favorite pastas.
Preheat oven to 400. Place hazelnuts on a rimmed baking sheet in the middle of the oven.
Roast for about 10 minutes until nuts start to brown and skins begin to lift. Remove and cool.
Add all the ingredients to a food processor. Pulse several times until a fine paste begins to form. Scrape sides and pulse a few more times. Adjust consistency by adding extra olive oil or more herbs.