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Hazelnut Pesto


Course : Salsas
Serves: 6
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Ingredients:


4 ounces hazelnuts

2 cloves garlic -- peeled

1 teaspoon salt

2 large handfu fresh parsley -- washed and dried

1 cup extra virgin olive oil

1 pound thin -- flat pasta
 

Preparation / Directions:


Using a mortar and pestle, pound the hazelnuts with garlic, salt, and parsley, adding a few drops of oil. (The pesto can also be made in a food processor, but the consistency should not be too smooth.) Pound ingredients into a paste, transfer to a larger container, and then slowly stir in the remaining oil. Cook the pasta al dente and coat with pesto sauce.

 

Nutritional Information:

375 Calories (kcal); 41g Total Fat; (97% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 356mg Sodium

1 Kitchen's say:
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