Hazelnut pesto
Once you cracked every hazelnut, it’s all downhill. So when purchasing shelled nuts, the procedure is almost painfully simple.
This pesto can be served with different kinds of pasta. Spaghetti though are most adapt.
- Prep Time 15 Minutes
- Cook Time 10 Minutes
- Total Time 25 Minutes
- Serves 4 People
- Calories 300 kcal
Ingredients
- 400 grams of spaghetti
- 150 grams of shelled hazelnut
- 75 grams of grated pecorino cheese
- 1 clove of garlic
- 50 ml of olive oil
- flat leave parsley
Instructions
- Toast the hazelnuts in pan
- Set 40 grams aside
- Blend the remaining part of hazelnut,cheese, oil and garlic
- Add a ladle of water the pasta cooked in
- Unite the cream and the drained pasta
- Stir until the cream coats your spaghetti
- Roughly grate the remaining hazelnuts and use them to decorate
Notes
The best -savoury- use for hazelnut is pesto. By far. Unlike walnuts and pine nuts, they have a proper taste. And character. You may even leave the garlic out. Pecorino cheese has the right sharpness. Parmigiana cheese often results just a trifle too sweet.It is important to use good olive oil. Especially because pesto is not 'cooked'. So get your best oil out.A substantial part of the creaminess derives from the water your pasta boiled in. Adding milk or cream tends to break the delicate equilibrium.Basil and pesto often go together. In this recipe instead it tends to cover the hazelnut. You may though use fresh basil to give for the plating.
