Hazelnut Pesto Pasta
You can use this pesto in lots of different ways and change it up with wild garlic if you fancy some foraging. Simple, healthy and a lovely fresh flavour.
Ingredients:
- 400g wholewheat spaghetti
- Salt
Hazelnut pesto
- 150g hazelnuts (with or without skins)
- 80g fresh basil OR 60g wild garlic and 20g fresh basil
- 2 cloves garlic, peeled
- 2 tbsp lemon juice
- 200ml olive oil
- 1 tbsp syrup (eg maple or agave)
- Salt and pepper to taste
Optional serving suggestions: fresh basil, cherry tomatoes, vegan Parmesan or Greek-style cheese
Method:
- Preheat the oven to 180ºC/350ºF/Gas Mark 4.
- Heat a panful of water for the pasta.
- Place the hazelnuts on a baking tray and roast in the oven for 5-10 minutes. Be careful they don't burn.
- If the hazelnuts are skinned, go to stage 5. If not, put them in a clean tea towel and rub them together to remove the skins.
- Place the hazelnuts in a blender and then pulse until roughly chopped but not smooth.
- Add all the other pesto ingredients into the blender and pulse, but leave fairly chunky.
- Add the spaghetti to the boiling water, then simmer according to instructions on the packet.
- Drain the spaghetti and stir the pesto into the warm pasta.
- Serve with optional serving suggestions.
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