Join! 12 weeks for $1

Cookish

Pasta with Parsley, Caper and Hazelnut Pesto

4 Servings

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

With salty, tangy pecorino Romano as the cheese, this pesto is chock-full of bold ingredients, but the leaves from a full bunch of grassy, verdant parsley helps keep the flavors in check. Be sure to use flat-leaf parsley, as it’s more flavorful than curly. We liked this with long, skinny pasta shapes.

4

Servings

30 minutes

Ingredients

  • ounces pecorino Romano cheese (without rind), chopped into rough 1-inch pieces

  • cup roasted or raw hazelnuts

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews