Pasta with parsley & hazelnut pesto

Pasta with parsley & hazelnut pesto

Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 10 mins

Vegetarian

Vegetarian

Method

  1. Cook the pasta in salted, boiling water according to pack instructions.
  2. Put the parsley, hazelnuts, parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
  3. Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.
Try

Make it into a topping

Easy herb crust: Whizz the pesto with 85g breadcrumbs, then use to top 4 chicken breasts or fish fillets. Grill or bake until cooked through and golden on top.

Make double

Double the quantity of pesto, cover with a layer of oil and keep in the fridge for up to a week. Or add your own flavours, like watercress and walnuts or pine nuts and rocket.

Per serving

727 kcalories, protein 19g, carbohydrate 70g, fat 43 g, saturated fat 7g, fibre 5g, salt 0.27 g

Recipe from Good Food magazine, August 2007.

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Taste team comment

'This was really tasty, and so quick and easy to make with just a few ingredients from the storecupboard and a hand blender.'

Latest comments and suggestions

  • 28 November 2007

    Kerry rated this recipe

    3 stars

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  • Binder photo liz

    18 April 2008

    liz rated and commented on this recipe

    1 stars

    awful- but that could be my cooking!

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  • 21 April 2008

    Alice rated and commented on this recipe

    3 stars

    I think I over did it on the lemon but this was full of flavour and very filling with an unusual texture.

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  • 16 May 2008

    grd4de rated and commented on this recipe

    5 stars

    my favourite dish :D

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  • 12 August 2008

    Philippa rated and commented on this recipe

    4 stars

    wow! I didn't think the parsely was going to be strong enough to flavour this dish but it was amazing! It was quite lemoney but I love lemon so it was all good. When i came to make it I found out I'd run out of hazelnuts so i used a combination of toasted cashews and pinenuts which was lovely. Great mid-week supper. I'd even consider this pesto as a starter with something like linguine.

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  • 21 November 2008

    Will Trice rated this recipe

    5 stars

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  • 12 December 2008

    laura rated and commented on this recipe

    5 stars

    Excellent! It is even better using walnuts.

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  • 11 June 2009

    Philippa commented on this recipe

    great as a canape too! Make crostinis, top with a slice of goat's cheese and warm briefly in the oven. when the come out top with a spoonful of the pesto. brilliant and easy canape!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 10 mins

Vegetarian

Vegetarian

Pesto with a twist

Ingredients

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Per serving

727 kcalories, protein 19g, carbohydrate 70g, fat 43 g, saturated fat 7g, fibre 5g, salt 0.27 g

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