Hazelnut Pesto Pasta — V30
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) – optional
- Salt and pepper to taste
- Optional serving suggestions: fresh basil, cherry tomatoes, vegan Parmesan or Greek-style cheese
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