Pesto and pasta is a love story that is not about to end. In this recipe, the pesto highlights the taste of spaghetti and it's good!
- 90 g of flaked almonds
- 1 slice of bread
- 1 bunch of basil
- 1 bunch of parsley
- 1 clove of garlic
- 500 g spaghetti
- salt pepper
- 50 g freshly grated Parmesan cheese
- 8 tablespoons of olive oil
Cook the spaghetti in salted boiling water as indicated in the package. Moat the almonds in a hot pan. Reserve about 10 g for the decor.
Put almonds, crumbled bread, chopped parsley and basil leaves and a clove of garlic pressed into the bowl of a blender.
Mix all the ingredients. Add Parmesan cheese, olive oil and 2 - 3 tbsp. soup of cooking water to obtain a creamy pesto.
Add pepper and add some cooking water if necessary.
Drain the pasta, mix them with the almond pesto.