Hazelnut Butter
Yield
1 1/2 cupPrep
10 minCook
0 minReady
10 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
butter
divided |
|
| ¼ | cup |
hazelnuts (filberts)
dry-roasted, skin |
|
| ¼ | cup |
Parmesan cheese
|
|
| 1 | each |
lemon
zested |
|
| 2 | teaspoons |
tarragon leaves
fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
butter
divided |
|
| 59 | ml |
hazelnuts (filberts)
dry-roasted, skin |
|
| 59 | ml |
Parmesan cheese
|
|
| 1 | each |
lemon
zested |
|
| 1E+1 | ml |
tarragon leaves
fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Combine ingredients and blend until smooth.
Roll into cylinder and chill.
