Toasted hazelnuts are a fun substitution for the typical pine nuts usually found in pesto. Slideshow:  More Pasta Recipes 

January 2014


Credit: © Ian Knauer

Recipe Summary test

20 mins
35 mins
4 to 6


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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