2008 Merlot- Hazelnut Sauce
2008 Merlot Our 2008 Merlot has aromas of plum and vanilla. The full tannins and bright acidity contribute to a round, smooth finish. Enjoy now or age for 3-5 years.
Yields 3 cups
3 cups shelled hazelnuts
3 clove garlic
2 slices crunchy bread, crusts removed
1 ½ cups milk
1 c grated Paremesan
½ c olive oil
salt and pepper
Toast hazelnuts in a 300 oven for 10-15 minutes, until they smell nutty, and look toasted when you break one open.
When the nuts have about 5 minutes left, soak the bread in the milk.
Add everything to a blender, and puree until smooth. Season to taste.
Try this sauce over fresh pasta, baked chicken, or roasted vegetables.