Skip to main content
Epicurious
Cookbooks

Unsweetened Hazelnut Butter

Recipe information

  • Yield

    makes about 1 cup

Ingredients

1Ā 1/2 cups hazelnuts (about 7 ounces)
3 tablespoons vegetable oil

Preparation

  1. Toast and skin the hazelnuts, but do not cool. In a food processor, grind the hazelnuts into a fine paste. Add the oil and pulse until combined well.

The Epicurious Cookbook
TagsSpreadsHazelnutNutGluten FreeDairy FreeVegetarianVeganEasyQuickMeal Prep30 Minutes or LessFood ProcessorBlenderCookbooks
Read More
The Only Frittata Recipe Youā€™ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.