¾ cup hazelnuts (or mixture of hazelnuts, almonds and walnuts)
1/8 cup organic carrot leaves, chopped
1/8 cup organic parsley, chopped
1 clove garlic
juice of 1 lemon
¼-1/2 cup extra virgin olive oil
½ cup fresh-grated parmesan cheese
generous pinch of sea salt
Toast the nuts at 325ºF for a few minutes to bring out the flavour. In a food processor, puree the nuts, carrot leaves, parsley leaves, lemon juice and garlic. Pour in cheese, salt, and olive oil, starting with ¼ cup. Blend, and increase olive oil if the pesto is too thick. Cook pasta (450g) until al dente, drain and toss with pesto while still hot.
*Excellent with a few handfuls of cooked pole beans thrown in as you toss with the pesto.
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