6 white hazelnut pesto Recipes

cannellini beans, carrots, onions, garlic cloves, celery, oil, rosemary, bay leaves, bicarbonate of soda, chicken stock, oil, vinegar, hazelnuts, walnuts, oil, garlic cloves, rosemary, parsley, chili flakes, vinegar

parsnips (about 6 medium), peeled and chopped, shallots, chopped fine (about 1 cup), leeks (white and pale green parts only), trimmed, halved lengthwise, chopped fine, washed well, celery rib, chopped (about 1/2 cup), unsalted butter, dry sherry, water, heavy cream , or to taste, if desired, garnish: chopped toasted hazelnuts if desired

garlic clove, minced, unsalted butter, all-purpose flour, whole milk, turkish or 1/2 california bay leaf, salt, white pepper, hazelnuts (5 1/2 oz), toasted and loose skins rubbed off in a kitchen towel, loosely packed fresh flat-leaf parsley leaves (from 3/4 lb), grated parmigiano-reggiano (1 1/2 cups), olive oil, garlic cloves, finely chopped, salt, black pepper, egg, whole-milk ricotta, eggplants (4), cut crosswise into 1/3-inch-thick slices, olive oil, salt, black pepper, by 3 1/2-inch) oven-ready lasagne noodles (sometimes called no-boil ; 6 oz), grated parmigiano-reggiano

fresh ricotta, toasted hazelnuts, chopped, divided, nutmeg, lemon , zested and juiced, kosher salt and freshly ground pepper, wonton wrappers, egg white, lightly beaten, spinach, loosely packed, garlic, grated parmesan cheese, olive oil, special equipment : food processor