Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, hazelnut parsley pesto spaghetti. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Parsley pesto is a fresh take on the traditional recipe and hazelnuts add a nutty depth. Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth.
Hazelnut Parsley Pesto Spaghetti is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Hazelnut Parsley Pesto Spaghetti is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook hazelnut parsley pesto spaghetti using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Hazelnut Parsley Pesto Spaghetti:
- Take 2 Garlic cloves
- Get 1/2 cup Hazelnuts
- Prepare 3/4 cup Parmigiana - Reggiano cheese
- Prepare 3 Bunch Parsley
- Get 1 cup Basil
- Take As needed Salt
- Prepare As needed Pepper
- Prepare 2/3 cup Extra-Virgin Olive oil
- Get 1 Pound Spaghetti pasta
Blend the ingredients, except the pasta, together in a blender or food processor. In a large pot, cook the spaghetti until al dente, drain and toss with the pesto. It's fresh and tangy, a perfect topping for almost everything Toss it with spaghetti squash for a pesto "pasta". Stir it into scrambled eggs or a veggie frittata.
Steps to make Hazelnut Parsley Pesto Spaghetti:
- 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.
- 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.
- 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.
- Toss the pasta with pesto and little water. Add or less water as for your looser consistency level.
- Season with salt and pepper. Then serve it. If you want you can garnish with remaining hazelnut and parsley. Serve hot and enjoy it.
Use it to dress a peppery dinner salad loaded with raw veggies and grilled protein. This pesto is made simply from parsley, walnuts, Parmesan, olive oil, and garlic–more garlic than usual because parsley can really take the flavor. Toss that with hot spaghetti, and nestle it down as a side next to some charred and grilled sliced steak. It's different and light and summery and fresh. A traditional winter pesto made from parsley and walnuts instead of basil and pine nuts.
So that is going to wrap this up for this special food hazelnut parsley pesto spaghetti recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
