- 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
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Cook the pasta in salted, boiling water according to pack instructions.
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.
Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.
Make doubleDouble 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.
Make it into a toppingEasy 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.