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. Serves 6.
Click here to see this month's selection: Hazelnuts
Hazelnuts | Hickory Smoked Almonds | Peanuts | Brazil Nuts | Cashews | Pecans
Mixed Nuts | Macadamias | Honey Roasted Peanuts | Almonds | Pistachios | Walnuts