I have to tell you that last year we planted some herbs at home, and basil grew wonderfully. So this spring we planted more from that plan, and now I have not one, but three pots of basil. So I no longer depend on find fresh basil at the market to prepare this delicious spaghetti with basil almond pesto, or other treats that use it.
I do not know why, but many have the idea that prepare pesto is very complicated. The truth is that it is extremely easy. We not even have to be very accurate with the quantities, and can just keep adding the ingredients that we think pesto needs. Traditionally, pesto recipe is made with pinions, which to be honest, today have a very high price. Fortunately, we can replace it with other seeds or nuts, as I have done on this ocassion using almonds.
- 200 grams of spaghetti
- Three handfuls of fresh basil leaves
- 20 almonds
- 2 cloves garlic
- ½ cup Parmesan cheese
- ½ cup extra virgin olive oil
- freshly ground black pepper
- Cook the pasta in a pan with boiling salted water according to package directions.
- While the pasta is cooking, soak almonds in hot water for five minutes and peel.
- Wash, disinfect and remove any remaining stem of basil leaves. Dry them with a paper towel to remove excess moisture.
- In a food processor or blender, put the basil leaves, garlic cloves peeled, a pinch of salt and pepper, and extra virgin olive oil. Whisk until get a coarse puree and then add the peeled almonds and parmesan cheese. Process again without exceeding. If necessary, add a little bit more of olive oil.
- When pasta is cooked, drain and add the basil almond pesto.
- Serve sprinkling parmesan cheese to taste.
Of course, you can use any other pasta that are on hand to prepare dried pasta instead of spaghetti or noodles such as fusilli, rigatoni or penne rigate. But you have to know, that pesto is not only for pasta, also it’s perfect to accompany grilled meat, fish with strong flavors such as salmon or serve with a few slices of salty artisan bread.
This spaghetti with basil almond pesto must always be served as a first course at meals, and not as accompaniment. If you serve it as a single dish at dinner, it is recommended to accompany it with a glass of red wine.
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