Pasta with parsley & hazelnut pesto

Pasta with parsley & hazelnut pesto

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(11 ratings)

Prep: 10 mins Cook: 10 mins


Serves 4
Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal727
  • fat43g
  • saturates7g
  • carbs70g
  • sugars3g
  • fibre5g
  • protein19g
  • salt0.27g


  • 350g tagliatelle
  • 80g pack flat-leaf parsley
  • 100g toasted hazelnut



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 50g parmesan (or vegetarian alternative), grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 100ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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Comments, questions and tips

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21st Jan, 2017
Couldn't find a pack, so used fresh parsley
marmiteetponpon's picture
14th May, 2014
Check this super delicious creamy shrimp tagliatelle recipe at marmite et ponpon
1st Jan, 2013
My husband and I made this but unfortunately forgot to use olive oil. Nevertheless, it was tangy and tasty and we'll make it properly next time!
9th Jan, 2011
This was ok - very light and a nice break from 'normal' pasta pesto. It was quick and easy to make. It would probably be best as a light supper in summer.
philinbrighton's picture
11th Jun, 2009
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!
12th Dec, 2008
Excellent! It is even better using walnuts.
philinbrighton's picture
12th Aug, 2008
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.
16th May, 2008
my favourite dish :D
21st Apr, 2008
I think I over did it on the lemon but this was full of flavour and very filling with an unusual texture.
18th Apr, 2008
awful- but that could be my cooking!
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