1/4 cup roasted hazelnuts without skin
1 - 2 cups of fresh basil leaves
1 clove of garlic
1 tsp lemon juice
1/4 cup olive oil
Salt and pepper to taste
Blend all ingredients together in a food processor or blender. You may need to add more olive oil or some water to help with blending.
To serve I roasted some cherry tomatoes in a 350 degree oven for 10 minutes and saute some asparagus and peas with a little lemon juice.
Once my pasta was cooked I tossed it with the pesto mixture and served with the tomatoes, peas and asparagus.
This dish would be amazing with homemade gnocchi!