Hazelnut Oil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 21 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g hazelnuts
- 250 ml oil, (sunflower oil)
Print Recipe
Pin Recipe Instructions
- Chop the hazelnut kernels, then toast them lightly in a pan without fat, remove them immediately and let them cool. Mix the nuts with the sunflower oil and place in a clean container (about 300ml). Close tightly and leave to stand in a dark place for 3 weeks and then strain.
- Goes well with hearty salads such as rocket or lamb`s lettuce.
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