1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
1 cup chopped yellow onion
1 1/2 cups roasted and skinned hazelnuts
About 1/4 cup dry white wine (such as an Oregon pinot gris)
Salt, to taste
Freshly ground black pepper, to taste
In a medium saucepan over medium heat, heat the 1 tablespoon olive oil. Add the onion and cook gently for at least 10 to 15 minutes, longer if you have the patience, until onion is soft and caramelized; remove from heat.
Scrape onions into bowl of a food processor. Add the hazelnuts and wine and process until nuts are finely chopped. With motor running, add remaining 1/2 cup olive oil in a slow, steady stream, processing until smooth and creamy. Adjust seasonings, adding salt and freshly ground black pepper to taste.
Use sauce on pizza dough (in place of red sauce) before adding other toppings, with a grilled, ham-and-cheese sandwich, on freshly sauteed vegetables or as a dip for seasonal crudite and toasted pita triangles.
Makes about 2 cups.
— Recipe from "Oregon Hazelnut Country: the Food, the Drink, the Spirit," by Jan Roberts-Dominguez.