A plate of hazelnut and herb pesto pasta garnished with fresh herbs, grated Parmesan cheese, and a drizzle of olive oil on a rustic table.

Delicious Hazelnut Pesto Pasta Recipe: A Nutty Twist on Classic Pesto

Hazelnut and Herb Pesto Pasta
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Hazelnut and Herb Pesto Pasta

Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

500

kcal

This recipe provides a nutritious, flavorful dish that is relatively quick to prepare, making it suitable for a variety of occasions, from weeknight dinners to casual gatherings.

Ingredients

  • 400g whole wheat spaghetti or tagliatelle

  • 1/2 cup (75g) raw hazelnuts

  • 1 cup fresh basil leaves

  • 1 cup fresh parsley leaves

  • 2 cloves garlic, minced

  • 1/3 cup grated Parmesan cheese (or vegan alternative)

  • 1/2 cup extra virgin olive oil

  • 2 tablespoons lemon juice

  • Salt and freshly ground black pepper to taste

  • Close-up of a food processor filled with freshly blended hazelnut pesto, surrounded by ingredients like basil, parsley, hazelnuts, and olive oil.

Directions

  • Preheat the oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and toast for 5-10 minutes until fragrant, stirring occasionally to prevent burning.
  • Allow the hazelnuts to cool slightly, then rub them in a clean kitchen towel to remove most of the skins.
  • In a food processor or blender, combine the toasted hazelnuts, basil, parsley, garlic, and Parmesan cheese. Pulse until the ingredients are roughly chopped.
  • With the processor running, slowly drizzle in the olive oil until the mixture forms a smooth paste. Add lemon juice, salt, and pepper to taste.
  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta cooking water before draining.
  • In a large bowl, toss the hot pasta with the hazelnut and herb pesto. If needed, add some of the reserved pasta water to help the sauce coat the pasta evenly.
  • Serve immediately, garnished with additional grated Parmesan, fresh herbs, or a drizzle of olive oil if desired.

Notes

  • This pesto can be stored in an airtight container in the refrigerator for up to a week.
  • For a vegan version, omit the Parmesan cheese or use a vegan alternative.
  • You can customize this recipe by adding charred zucchini or cherry tomatoes for extra flavor and nutrition.

This Hazelnut and Herb Pesto Pasta offers a delightful twist on traditional pesto, with the rich, buttery flavor of hazelnuts complementing the fresh herbs perfectly. The whole wheat pasta adds a nutty flavor and extra fiber, making this a satisfying and nutritious meal.

Sources:

[1] https://pastaevangelists.com/blogs/blog/hazelnut-pesto-recipe, [2] https://www.curlyscooking.co.uk/hazelnut-pesto/, [3] https://www.tastingtable.com/1505246/hazelnut-cream-pasta-recipe/, [4] https://recipe30.com/hazelnut-basil-pesto-pasta-with-charred-zucchini.html/, [5] https://www.veganrecipeclub.org.uk/recipes/hazelnut-pesto-pasta/, [6] https://www.bbcgoodfood.com/recipes/pasta-parsley-hazelnut-pesto, [7] https://ronzoni.com/recipe/roasted-hazelnut-pesto-pasta/, [8] https://recipes.oregonlive.com/recipes/hazelnut-herb-pesto

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