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Hazelnut Pesto with Wide Spelt Noodles
This pesto includes tons of local ingredients including my own basil, local garlic, and cheese. I had to abandon the idea of 100 mile pesto (100 percent local) once I realized that we don't have hazelnuts in South Carolina. So I did the best I could buying organic hazelnuts from the bins at the store and using reusable bags instead of plastic bags to reduce any packaging. I had trouble finding hazelnut oil that was from anywhere close either so I decided McEvoy Ranch Organic Olive Oil was the most sustainable option.
One of the problems with vegetarian pastas is the lack of protein so I tried organic wide spelt noodles. Spelt has significantly more protein than other grains with about nine grams per serving. The hazelnuts also added to the protein content. The wide nature of the noodles was perfect for soaking up the fresh pesto. I topped the dish off with Tomato Art Company local heirloom tomatoes. This dish is hearty, healthy, low impact, and tasty.
INGREDIENTS
| 2 cups | fresh basil |
| ½ cup | hazelnut oil |
| 2 | small cloves garlic |
| ½ tsp | salt |
| ½ cup | roasted hazelnuts (Roast the hazelnuts for a moment in a skillet until you smell them and then take them off the heat.) |
| 1/3 cup | aged raw milk cheese |
| 10 oz | wide spelt noodles |
| 2 | heirloom tomatoes, chopped, seeds removed |
PREPARATION:
Method
- Put fresh basil leaves in a blender and add some hazelnut oil. Start to mix it
(you will need to push it down with the aid of a chopstick or the handle of a wooden spoon).
- Continue to add oil until it starts to become a paste. Add garlic, and salt and continue to blend. Add roasted hazelnuts and cheese. Add more oil if needed. Blend until desired consistency is achieved.
- Cook spelt noodles per directions (about 8 minutes). Drain noodles.
- In a large skillet add noodles, 5 tbsp pesto, and top with tomatoes. Toss and let cook for a minute or two. Season with salt if necessary.
Local to: Most hazelnuts are imported from Turkey, but if you're in the Pacific Northwest you're lucky; conditions are just right for hazelnuts there. Most of the other ingredients, excluding olive oil, can be obtained locally.
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