Truffled Basil-Hazelnut Pesto

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 1⁄4 cup Truffle Oil by The Truffleist
• 1/3 cup toasted hazelnuts
• 3 cloves garlic, minced
• 1⁄2 tsp Kosher salt
• Freshly ground black pepper, to taste

Directions

1. Place the basil leaves and hazelnuts into the bowl of a food processor and pulse several times.
2. Add the garlic and Parmesan or Romano cheese and pulse several times more.
3. Scrape down the sides of the food processor with a rubber spatula.
4. While the food processor is running, slowly add the olive oil in a steady small stream.
5. Add salt and freshly ground black pepper to taste.