Parsley-Hazelnut Pesto with Spaghetti

Toasted hazelnuts are a fun substitution for the typical pine nuts usually found in pesto.

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  • Servings: 4 to 6

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  • 2 garlic cloves
  • 1/2 cup hazelnuts, plus more for garnish
  • 3/4 cup grated Parmigiano-Reggiano
  • Kosher salt
  • Freshly ground black pepper
  • 3 cups fresh flat-leaf parsley
  • 2/3 cup extra-virgin olive oil
  • 1 pound spaghetti
  • 2 tablespoons flat-leaf parsley leaves

How to make this recipe

  1. Preheat the oven to 350°F. Spread the hazelnuts on a baking sheet and toast until golden, 10 to 12 minutes. Transfer the hazelnuts to a kitchen towel and rub together to remove the skins.

  2. In a food processor with the motor running, drop in the garlic and finely chop. Add 1/2 cup of the nuts, cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop. Add the parsley and pulse to finely chop. With the motor running, add the oil, blending to combine.

  3. In a large pot of boiling salted water, cook the pasta until al dente. Reserve 3/4 cup of the pasta cooking water, then drain the pasta. Toss the pasta with the pesto and about half the reserved cooking water. Add more water for a looser consistency.

  4. Season with salt and pepper to taste, then serve, sprinkled with additional hazelnuts and the parsley leaves.

Contributed By Photo © Ian Knauer Published January 2014

1044280 recipes/parsley-hazelnut-pesto-spaghetti 2016-01-15T21:03:02+00:00 Ian Knauer 4|6|weeknight-dinner|fast|vegetarian|pasta-and-noodles|web-exclusive january-2014 recipes,parsley-hazelnut-pesto-spaghetti 1044280

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