Hazelnut Pesto with Trofie RECIPE

In most pestos, although olive oil is the main ingredient, but the flavor is derived mostly from the nuts. In this case, hazelnuts. For more hazelnut flavor, you can add a few drops of hazelnut oil. Nut pestos are common in the parts of Italy where nuts are grown, mainly in the north, and in Sicily.

This pesto is great on pasta - especially Trofie. (Use about 3/4 cup for 1 pound pasta - thin the pesto with some of the pasta cooking water if you like.) It is also good on grilled fish and meats, vegetables and especially vegetable based soups.

Ingredients:

1 cup hazelnuts (about 4 1/2 ounces), toasted lightly and skinned

 2 cups packed fresh flat-leafed parsley leaves (about 1 large bunch), washed and dried

 2 large garlic cloves

 3/4 cup olive oil

 1/4 cup grated Pecorino Toscano

freshly ground black pepper

 sea salt

 3-5 drops of hazelnut oil - for flourish

Directions:

 1. In a food processor blend together hazelnuts, parsley, cheese, and garlic until a paste begins to develop.


 2. Drizzle in the olive oil while continuing to process until smooth. Pepper and salt to taste . Pesto keeps, its surface covered with plastic wrap, chilled for 3 to 4 days or frozen 1 month.


3. Serve on pasta cooked al dente. Our favorite is Trofie.