I am getting ready for a swimming competition tomorrow and this pasta plate might be tonight’s dinner. I only eat whole grains organic pasta one or twice a week and to be honest, big workouts and pestos are my excuses to eat them. Pesto is so addictive that it’s hard to forget in wintertime. Eventually, I found a great alternative with locals and seasonal ingredients only; hazelnuts from my grand parents yard, spring onions from the farmers market, Parmesan cheese and olive oil from North Italy (Not that local I know, give me a brake on this one).
Be careful with spring onions, they are strong so try to follow the recipe as much as you can otherwise it’s your boyfriends who’s going to be happy 😉
Have a beautiful day and wish me luck for tomorrow.
100 gr Spring onions
200 gr Hazelnuts
200 gr Shredded Parmesan cheese
350 ml olive oil
1. Roast the hazelnuts in the oven at 180 for 15 minutes (optional but highly recommended 🙂 )
2. Remove the skin from the hazelnuts
3. Chop finely the onions
4. Mix all together with the olive oil
5. Season as you like with salt and pepper
>> This pesto can be preserved for months in a jar 🙂