Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  hazelnuts
  2             cloves  garlic -- peeled
  1           teaspoon  salt
  2              large  handfu fresh parsley -- washed and dried
  1                cup  extra virgin olive oil
  1              pound  thin -- flat pasta

Preparation:

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.

Nutritional Information:

375 Calories (kcal); 41g Total Fat; (97% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 356mg Sodium