Summery roasted hazelnut sauce

© Qin Xie-Krieger

© Qin Xie-Krieger

The summer is knocking loudly on the door: Over 30 degrees temperature, sizzling sun rays and the blue cloudless sky … In such a beautiful and hot weather, I usually have no big appetite for the warm food. Its preparation produces even more heat both in the kitchen as well as in me.

Therefore, in the summer you could find cold or briefly cooked food very often on our dinning table, with plenty of crunchy vegetables and juicy fruit. As “satisfying food”, rice, pasta and potatoes play an important role. Often I like to cook a couple of boiled potatoes or some pasta, briefly blanched seasonal vegetables such as green asparagus, fava beans or peas for dinner. Serving with a homemade pesto or a quickly prepared sauce, such as this really simple yet unbelievably delicious hazelnut sauce. Mix well, add salt and pepper… Voilà! So easily and quickly prepared is a delicious and light meal for a hot summer evening!

© Qin Xie-Krieger

© Qin Xie-Krieger

This sauce is currently my favorite sauce. The seductive aroma of the roasted hazelnuts … hmmm … to die for! This hazelnut sauce fits almost all dishes, whether with or without meat, either pasta or boiled potatoes. It also tastes heavenly with grilled fish! So, an absolute all-rounder! 😉

What will be on your dinning table this evening?
We will go for spaghetti with green asparagus and of course this summery light hazelnut sauce! 😀

200g hazelnuts
100g parsley
3 garlic cloves
200ml olive oil of good quality
Salt and pepper


Roast the hazelnuts golden brown in a frying pan with 1 tablespoon oil over middle heat and chill. Pluck the parsley leaves, chop finely with garlic and roasted hazelnuts together in a mixer, meanwhile add olive oil in a thin stream. Season with salt and pepper.

Generously covered with olive oil, this sauce can be kept in the fridge for a few weeks.


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