Hazelnut Pesto

• 4 ounces hazelnuts
• 2 cloves garlic, peeled
• 1 teaspoon salt
• 2 large handfuls fresh parsley, washed and dried
• 1 cup extra virgin olive oil
• 1 pound thin, flat pasta

Using a mortar and pestle, pound the hazelnuts with garlic, salt, and parsley, adding a few drops of oil. (The pesto can also be made in a food processor, but the consistency should not be too smooth.) Pound ingredients into a paste, transfer to a larger container, and then slowly stir in the remaining oil. Cook the pasta al dente and coat with pesto sauce. Serves 6.

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