Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, hazelnut parsley pesto spaghetti. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
In a food processor with the motor running, drop in the garlic and finely chop. In a large pot of boiling water cook the spaghetti until done. Toss the pasta with pesto and little water.
Hazelnut Parsley Pesto Spaghetti is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Hazelnut Parsley Pesto Spaghetti is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have hazelnut parsley pesto spaghetti using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Hazelnut Parsley Pesto Spaghetti:
- Take 2 Garlic cloves
- Prepare 1/2 cup Hazelnuts
- Prepare 3/4 cup Parmigiana - Reggiano cheese
- Prepare 3 Bunch Parsley
- Take 1 cup Basil
- Make ready As needed Salt
- Make ready As needed Pepper
- Make ready 2/3 cup Extra-Virgin Olive oil
- Make ready 1 Pound Spaghetti pasta
Drain the pasta, return to pan and stir in the pesto. Instructions Wash, dry, and remove leaves from parsley stems. Discard stem or save for another use (flavoring stock, perhaps). Cheesy hazelnut parsley pesto Made with no basil, but two types of parsley instead, this pesto is very mild tasting with lots of yummy nutty flavors from the toasted hazelnuts and pine nuts.
Instructions 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.
This recipe calls for parsley, hazelnuts, and Gouda cheese instead of basil, pine nuts, and Parmesan, adding a whole new dimension to the familiar sauce. Put the basil, parsley, garlic and salt in the mortar and grind until creamy. Add the grated Parmigiano Reggiano and nuts, and continue to grind until they begin to break down and combine with the mixture. Slowly drizzle the olive oil into the mixture, and continue mixing until a rugged yet creamy paste is formed. The parsley-hazelnut pesto here has a greater proportion of nuts than in other pestos I've made.
So that is going to wrap it up for this special food hazelnut parsley pesto spaghetti recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
