Spaghetti with hazelnut pesto
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 380 g spaghetti
  • 220 g hazelnuts , shelled
  • 2-3 anchovies of Cantabric Sea (in olive oil)
  • a clove of garlic
  • a bunch of parsley
  • olive oil, extravirgin
  • Salt
  • Freshly grounded pepper
  1. Coarsely ground hazelnuts
  2. In a pan, heat 4 tbsp of olive oil, add garlic and anchovies.
  3. Add chopped hazelnuts and mix well. Remove the garlic.
  4. Cook the pasta in salted boiling water, drain al dente and put in the pan with hazelnuts and anchovies. Mix well.
  5. Sprinkle with chopped parsley and freshly grounded pepper
Recipe by Fugassa & Caffe at