Recipe Details:

This tasty pesto replaces pine nuts with tasty hazelnuts. There is a terrific scrambled egg substitute, and also non-dairy cheese. Use it as a dip for chips or as a spread on sandwiches.

TOTAL TIME: 50 min

ACTIVE: 30 min

INACTIVE: 20 min

Makes 8 Cups


Equipment List

  • Sheet Pan
  • Food Processor


  • 1/2 cup hazelnuts
  • 4 cloves garlic, peeled
  • 2 cups packed fresh basil
  • 3/4 cup non-dairy parmesan cheese
  • 1/2 cup extra virgin olive oil
  • salt (to taste)
  • up to 1 tsp sherry vinegar (to taste)

Please see our suggested ingredient providers links just below the recipe...

Mise En Place

Gather all the Ingredients

Mise en Place for Pesto

Prep Ingredients

Cut the basil. The basil should be packed into the measuring cups.

Pizza Sauce basil

If you are using ZellaFoods Hazelnuts, skip to step 5. They are already roasted and ready to use.


Roast the hazelnuts at 350F for 20 minutes. Let the nuts cool.

Hazelnuts ready to roast

Remove skins

Roll the nuts in a kitchen towel to remove most of the skins.

Hazelnuts with skins removed


Place hazelnuts, garlic, and basil in your food processor, then process until the texture is coarse.

Pesto in food processor before starting machine

Add Cheese

Add the Non-Dairy Parmesan Cheese and process until it is mixed in.

Pesto in food processor before starting machine

Add Oil

Slowly add the olive oil. while blending the mixture.

Eileen adding olive oil to pesto in a food processor

Finishing Touches

Add salt and vinegar to taste.

Pesto in a Bowl

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For VioLife non dairy parmesan cheese

For Zella fresh roasted Oregon Hazelnuts

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.