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Hazelnut Parsley Pesto Spaghetti

How to Cook Recipes Hazelnut Parsley Pesto Spaghetti using 9 ingredients and 5 steps

Hazelnut Parsley Pesto Spaghetti - Parsley pesto is a fresh take on the traditional recipe and hazelnuts add a nutty depth. Transfer the hazelnuts to a kitchen towel and rub together to remove the skins. Cook the pasta in salted, boiling water according to pack instructions. A traditional winter pesto made from parsley and walnuts instead of basil and pine nuts. I usually think of pesto as a summer food, given the way the basil takes over in the garden.

Hazelnut Parsley Pesto Spaghetti

Add parsley, chives, oil, and Parmesan; process until smooth.

Season pesto with salt and pepper.

You can cook Hazelnut Parsley Pesto Spaghetti using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients make Hazelnut Parsley Pesto Spaghetti

  1. You need 2 Garlic cloves.
  2. It's 1/2 cup Hazelnuts.
  3. It's 3/4 cup Parmigiana - Reggiano cheese.
  4. Prepare 3 Bunch Parsley.
  5. Prepare 1 cup Basil.
  6. You need As needed Salt.
  7. You need As needed Pepper.
  8. You need 2/3 cup Extra-Virgin Olive oil.
  9. Prepare 1 Pound Spaghetti pasta.

Hazelnut Parsley Pesto Spaghetti step by step

  1. Roast the hazelnut until it turns golden colour. You can do this on oven or kadai as your wish. Transfer the hazelnut to as kitchen towel and rub the skin off..
  2. In a food processor with the motor running, add in garlic, 1/2 cup of nuts, cheese, salt and pepper. Now add parsley and basil, chop it finely. Once finely chopped add the oil while running. Grind it together..
  3. In a large pot of boiling water cook the spaghetti until done. Reserve 3/4 cup of pasta water and then drain the pasta in running cold water..
  4. Toss the pasta with pesto and little water. Add or less water as for your looser consistency level..
  5. Season with salt and pepper. Then serve it. If you want you can garnish with remaining hazelnut and parsley. Serve hot and enjoy it..

Hazelnut Parsley Pesto Spaghetti - Parsley pesto is a light alternative to basil or sun-dried tomato versions. When storing any homemade or prepared pesto in the fridge, pour a thin layer of olive oil on top of the sauce before closing the lid. The oil seals out the air and keeps the sauce a bright, vibrant green for weeks. Parsley Pesto, Spinach Pesto, Olive Pesto … I got all them recipes on dis blog, and I love 'em all equally. Traditional Italian pesto is made with basil. Parsley is high in antioxidants, it improves digestion, and has antibacterial properties. Spaghetti with Parsley Pesto and Sausage. Thank you and good luck