Hazelnut pesto

Ingredients for 4 servings:

• 40 g hazelnuts, or walnuts
• 2 garlic cloves, or more
• 1 bunch parsley, flat (or 2 – depending on size)
• 1 bunch of chives, cut into fine rolls
• 6 leaves of sage, more for small ones
• 1 sprig(s) rosemary
• 75 g butter
• 1 lemon(s), untreated; grated zest
• 4 tsp olive oil, cold pressed
• 100 g Parmesan or Grana, freshly grated, more if desired
• Salt and pepper, black
• 400g pasta, optionally also 500g, e.g. penne rigate, farfalle, eliche
• lots of water, salted
• possibly chili, ad mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with pasta

Roast the hazelnuts in a dry pan and chop very coarsely. Finely chop the garlic and all the herbs. Melt the butter. Sauté the garlic until lightly browned. Add the hazelnuts, herbs, lemon zest, olive oil, and half of the cheese. Season. Meanwhile, cook the pasta in plenty of salted water until al dente, adding 1/2 ladle of the cooking water to the sauce. Drain the pasta and immediately toss it with the sauce in a warmed bowl. Sprinkle with the remaining cheese and serve hot. Tip: The bowl is wonderfully preheated if you pour the pasta over it. Just rinse and dry.