Spaghetti al pesto, hazelnuts and caciocavallo

Rocket pesto. L & #8217; you've probably already heard of, probably you have already tasted #8217 l &;: It is an intensely flavored raw vegetable pesto, usually made with pine nuts and Parmesan cheese, or pecorino cheese. I tried to give it a more interesting, where he felt a little’ minus the rocket: I then replaced the pine nuts with toasted hazelnuts, and how absurdly seasoned caciocavallo cheese I used a, and then slightly spicy. Obviously, If you are not using cheese is a great vegan pesto. The result I loved. I'm used’ a quick pesto, It is prepared in 5 minutes if you use the Blender, and in slightly more if instead (like me) Select mortar. In addition, You can prepare it in advance and keep it in a couple of days in the refrigerator, covered by one centimeter of extra virgin olive oil, or break it up into jars and, always covered with some’ extra virgin olive oil, freezing (you have to consume it within a couple of weeks). Yet, is a pesto sauce that you can use for pasta, as in this case, but you can also use it on toasted bread if you're planning a casual evening or a buffet with various types of sauces (guacamole). I'm used, In addition, It does not oxidize and becomes so dark as the classic basil pesto. I'm used, always pesto theme ready in 5 minutes, try also the aromatic wild fennel pesto, what raw cabbage with almonds and pine nuts, What Red Sicilian ricotta and dried tomatoes, the Raw chard pesto, walnuts and pecorino, the delicate asparagus and almonds, the Pesto alla trapanese and to fresh anchovies, pistachio and citrus. And now I wish you good day!


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  • 150 grams of rucola
  • 70 grams of hazelnut Tonda Gentile delle Langhe Pgi (50 grams for pesto and 20 grams for seal)
  • Caciocavallo, just enough
  • 1 clove of garlic
  • extra virgin olive oil, just enough
  • salt and pepper, just enough


Spaghetti al pesto, hazelnuts and caciocavallo

To prepare the rocket pesto, carefully wash the rocket and dab it with a clean cotton cloth. Lightly toast the hazelnuts. Peel Garlic l & #8217;. Put into the mortar (or mixer) the rocket, l & #8217; peeled garlic, 50 grams of hazelnuts coarsely with a knife and pound (or whisk) gradually adding a little’ extra virgin olive oil. You have to get a uniform and creamy pesto. There should be enough about 80 milliliters of olive oil, but it really depends on your taste. I also like using less oil.

When you reach the desired consistency, Add the grated caciocavallo, then taste and season with salt and pepper.

Boil the pasta in salted water and drain it al dente, keeping a little’ of the cooking water, You'll need to dilute the pesto. Stir the pesto with pasta and plenty of cooking water how much needed to get a smooth sauce that covers well the noodles.

Serve the pasta al pesto, garnishing the dish with grated caciocavallo, toasted hazelnuts, ground black pepper and a drizzle of extra virgin olive oil. Bon appétit!

THE PAIRING: The elegant sparkling Durello classic method of Monti Lessini Doc are l & #8217; we suggest pairing with this recipe. We chose l & #8217; company Court Moschina, that produces a Lessini Durello Doc, in the village of Glengarnock, in the province of Verona. A wine with hints of floral, thin perlage and silky, Lightweight and balanced taste with slight flavor note in finale. Ideal for this dish.

Spaghetti al pesto, hazelnuts and caciocavallo

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Matilde 6 May 2018 at 13:13

So Cara, if I make a more abundant pesto posso.conservarlo? How and for how?

Ada Parisi 6 May 2018 at 13:16

Hello Matilda. Certain, you have to put in a jar with over a centimeter of extra virgin olive oil so that it covers the whole. Closed sealed with a stopper. You can keep two refrigerator three days or freeze and use within a month. Kisses


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