Hazelnut Parsley Pesto Spaghetti

Name: Hazelnut Parsley Pesto Spaghetti
Total time: 1500 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 Garlic cloves; 1/2 cup Hazelnuts; 3/4 cup Parmigiana - Reggiano cheese; 3 Bunch Parsley; 1 cup Basil; As needed Salt; As needed Pepper; 2/3 cup Extra-Virgin Olive oil; 1 Pound Spaghetti pasta

Prasel @cook_prasel

Hazelnut Parsley Pesto Spaghetti

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Ingredients

25 mins

4 servings

2Garlic cloves
1/2 cupHazelnuts
3/4 cupParmigiana - Reggiano cheese
3 BunchParsley
1 cupBasil
As neededSalt
As neededPepper
2/3 cupExtra-Virgin Olive oil
1 PoundSpaghetti pasta

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Steps

25 mins

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.