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

  • 350g tagliatelle
  • 80g pack flat-leaf parsley
  • 100g toasted hazelnuts
  • 50g parmesan , grated
  • zest and juice 1 lemon
  • 100g olive oil

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 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.

Notes : I found this a little dry, even though Silli enjoyed it immensely and preferred it to the over oily normal pesto.

Source : Good Food August 2007

Servings/Yield : 4 servings

Rating : 4 out of 5

Difficulty : Easy

Course : Main

Preparation Times : Prep : 10 mins Cook : 10 mins

Nutritional notes : Per Serving: 727 kcalories, protein 19g, carbohydrate 70g, fat 43 g, saturated fat 7g, fibre 5g, sugar 3g, salt 0.27 g

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