{"id":2702,"date":"2019-04-28T19:10:10","date_gmt":"2019-04-28T19:10:10","guid":{"rendered":"https:\/\/alafrenchfood.com\/?p=2702"},"modified":"2019-05-19T17:57:33","modified_gmt":"2019-05-19T17:57:33","slug":"hazelnut-and-spring-onion-pesto","status":"publish","type":"post","link":"https:\/\/alafrenchfood.com\/en\/hazelnut-and-spring-onion-pesto\/","title":{"rendered":"Hazelnut and spring onion pesto"},"content":{"rendered":"
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).<\/div>\n
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 \ud83d\ude09<\/div>\n
Have a beautiful day and wish me luck for tomorrow.<\/div>\n

<\/p>\n

Ingredients<\/div>\n
100 gr Spring onions<\/div>\n
200 gr Hazelnuts<\/div>\n
200 gr Shredded Parmesan cheese<\/div>\n
350 ml olive oil<\/div>\n
Directions<\/div>\n
1. Roast the hazelnuts in the oven at 180 for 15 minutes (optional but highly recommended \ud83d\ude42 )<\/div>\n
2. Remove the skin from the hazelnuts<\/div>\n
3. Chop finely the onions<\/div>\n
4. Mix all together with the olive oil<\/div>\n
5. Season as you like with salt and pepper<\/div>\n
>> This pesto can be preserved for months in a jar \ud83d\ude42<\/div>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

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,…<\/p>\n","protected":false},"author":2,"featured_media":1053,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[41,63,67],"tags":[56],"uagb_featured_image_src":{"full":["https:\/\/alafrenchfood.com\/wp-content\/uploads\/2019\/04\/7cff71_eb8ff4ccd97847b79301560774298d74mv2_d_3734_2737_s_4_2.jpg",3734,2737,false],"thumbnail":["https:\/\/alafrenchfood.com\/wp-content\/uploads\/2019\/04\/7cff71_eb8ff4ccd97847b79301560774298d74mv2_d_3734_2737_s_4_2-150x150.jpg",150,150,true],"medium":["https:\/\/alafrenchfood.com\/wp-content\/uploads\/2019\/04\/7cff71_eb8ff4ccd97847b79301560774298d74mv2_d_3734_2737_s_4_2-300x220.jpg",300,220,true],"medium_large":["https:\/\/alafrenchfood.com\/wp-content\/uploads\/2019\/04\/7cff71_eb8ff4ccd97847b79301560774298d74mv2_d_3734_2737_s_4_2-768x563.jpg",768,563,true],"large":["https:\/\/alafrenchfood.com\/wp-content\/uploads\/2019\/04\/7cff71_eb8ff4ccd97847b79301560774298d74mv2_d_3734_2737_s_4_2-1024x751.jpg",1024,751,true],"1536x1536":["https:\/\/alafrenchfood.com\/wp-content\/uploads\/2019\/04\/7cff71_eb8ff4ccd97847b79301560774298d74mv2_d_3734_2737_s_4_2.jpg",1536,1126,false],"2048x2048":["https:\/\/alafrenchfood.com\/wp-content\/uploads\/2019\/04\/7cff71_eb8ff4ccd97847b79301560774298d74mv2_d_3734_2737_s_4_2.jpg",2048,1501,false]},"uagb_author_info":{"display_name":"Anouck Grau","author_link":"https:\/\/alafrenchfood.com\/en\/author\/a-grau\/"},"uagb_comment_info":0,"uagb_excerpt":"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,…","yoast_head":"\nHazelnut and spring onion pesto | \u00c0 La French Food<\/title>\n<meta name=\"description\" content=\"This recipe adds a modern touch to your pesto by twistting it with hazelnut. 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