30 hazelnut oil recipes

A bright vinaigrette of fresh orange juice, lemon juice, and balsamic vinegar whisked with olive oil and nutty hazelnut oil. Fennel seeds, scallions, and fresh herbs make it sparkle. No cooking required.

Fresh-squeezed orange and lemon juice whisked with balsamic vinegar, olive oil, and toasty hazelnut oil. Crushed fennel seeds, scallions, and a trio of fresh herbs bring brightness and depth to any salad.

A fairly simple yet delicious way to cook these beautiful fingerling potatoes. Sage and hazelnuts were deliciously combined with the potatoes. An excellent side dish.

This turned out great. The pesto is absolutely perfect and it sticks to the pasta much better than traditional pesto. The bow ties are a great match but I'm sure any pasta would work too. Spirals I think would really hold the pesto. It was fairly quick and easy to make, and only used one pot plus the food processor.

Broccoli and hazelnuts make this nutty, tangy and tasty pesto, it can be mixed into pasta or spread onto bread, wraps. And it is so quick and easy to make.

Toasted quinoa, sauteed spinach, hazelnuts and sun-dried tomato are tossed with salty feta cheese and extra-virgin olive oil, then stuffed into colorful sweet bell peppers. Not only look divine, but they also taste delicious.

Quick, easy and tasty! Salad greens, fresh blueberries are tossed with balsamic blueberry vinaigrette, topped with crumbled goat cheese and maple glazed hazelnuts.

Traditional Algonquin wild nut bannock made with crushed hazelnuts boiled into a paste, then fried into crispy golden cakes with deep Indigenous roots.

Roasted beet and pearl onion salad layered with fresh orange slices, a hazelnut oil and orange juice dressing, toasted hazelnuts, and grated pecorino. Earthy, citrusy, vivid: a winter side that holds its own on any dinner platter.

Crisp steamed asparagus on baby lettuce with toasted hazelnuts and a tarragon-Dijon vinaigrette made with hazelnut oil. An elegant make-ahead salad or appetizer.

Crisp blanched snow peas tossed with ripe mango, red bell pepper, toasted hazelnuts, and a hazelnut oil-lemon dressing. A vibrant, crunchy salad ready in 20 minutes.

Hazelnut oil, balsamic vinegar and a bit of orange juice. How can you go wrong?

Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.

A composed salad of flaked smoked mackerel, halved grapes, and toasted hazelnuts with a lemon-mint brown rice ring and chilled yoghurt. An elegant, refreshing centrepiece.

Greens with orange dressing pairs Belgian endive and watercress with a minimalist balsamic-orange vinaigrette and hazelnut oil. A light, elegant starter salad.

Steamed Brussels sprouts tossed with toasted hazelnuts, extra-virgin olive oil, and ground cardamom. A simple 20-minute side dish with just four ingredients.